Pork fillet with cherry sauce

Appetizing Pork fillet with cherry sauce Recipe

Make pork fillets extra special by rolling them in pancetta and cooking them in sweet cherry sauce.
Pork fillet with cherry sauce
Prep Time : 0:25 | Cook Time : 0:20 | Total Time : 0:45 | Serving : 4 person.


  • 2 x 300g pork fillets

  • 1 tablespoon olive oil, plus extra for brushing

  • 1 tablespoon chopped rosemary

  • 24 thin slices flat pancetta or streaky bacon

  • 150ml dry red wine

  • 150ml cranberry juice

  • 5 tablespoons cherry jam (preferably morello*)

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon cornflour

  • Mashed potato, to serve

  • Wild rocket salad, to serve

  • Fresh cherries, to garnish (when in season)


  • Step 1

    Preheat the oven to 180C.

  • Step 2

    Cut the pork fillets in half to make 4 pieces. Brush with a little olive oil, season to taste with salt and pepper, then roll each fillet in the chopped rosemary leaves.

  • Step 3

    Lay out 6 slices of pancetta or bacon, slightly overlapping, on a board. Place a piece of pork on top and wrap in the pancetta, pressing to enclose. Repeat with remaining pancetta and pork.

  • Step 4

    For the cherry sauce, place the wine, cranberry juice, cherry jam and 150ml water in a small saucepan. Simmer over medium heat, stirring, for 5 minutes. Add the vinegar and simmer for a further minute. Mix cornflour with a little water to form a paste. Add to the sauce and cook for about 1 minute or until thickened. Set aside.

  • Step 5

    Heat a large frypan over high heat. Add oil and cook the pork fillets, turning occasionally, for 3-4 minutes until golden all over. Place on a baking tray and transfer to the oven for 5 minutes or until the pork is cooked through.

  • Step 6

    Gently reheat the sauce while you leave the pork to rest for 2-3 minutes.

  • Step 7

    Slice the pork and serve with the cherry sauce, accompanied by mashed potato and a rocket salad. Garnish with fresh cherries if available.

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