Juicy pork, topped with tangy chopped clementine and roasted to perfection with a paprika and chilli seasoning.
2 Pork Fillets
2 cloves Garlic
20ml Asia Soy Sauce
1 heaped tsp Stonemill Dried Sage
1 flat tsp Stonemill Paprika or Chilli Powder
Sea Salt and Black Pepper
A little Specially Selected Olive Oil
Pre-heat the oven to 200°C/400°F/Gas Mark 6.
Peel and finely dice the garlic.
Peel and segment the clementines.
Put the clementine segments in a bowl along with the garlic, soy sauce, paprika or chilli powder and sage, season with some salt and black pepper and stir to mix.
Cut the pork fillets in half, then cut a slit in the top of them.
Divide the clementine mixture between them, pushing the mixture gently into the hole in the fillets.
Put them onto a baking tray and drizzle with some oil.
Roast for 25 minutes, then serve.