Pork fillet with pomegranate & fig curd and raw veg

By YOU Diigital
31 October 2018


Preparation: 15 min | Cooking: 20 minutes | Serves 4



1 kg Eskort Fresh Pork Fillet

olive oil


125 ml Parmesan cheese

15 ml black pepper

zest of 1 lemon


60 ml butter

15 ml lemon juice

5 ml vanilla essence

2.5 ml salt

180 ml castor sugar

3 egg yolks

30 ml chopped green fig

80 ml pomegranate seeds


500 g tender stem vegetables

15 ml olive oil

salt and pepper to taste



  • Drizzle olive oil over the pork fillet and season with salt. Fry the pork in a pan over high heat until medium to well done.
  • In a small mixing bowl, mix together Parmesan cheese, black pepper and lemon zest.
  • Rub the Parmesan mixture all over the fillet and set aside.


  • Put the butter, lemon juice, vanilla essence, salt and castor sugar in a large mixing bowl and mix well.
  • Beat for a minute while slowly adding the egg yolks.
  • Add the pomegranate seeds and chopped figs.
  • Heat water in a double boiler and allow to simmer.
  • Pour the fruit mixture into the double boiler and cook over low heat while stirring constantly – be careful not to let it boil.
  • After 15 to 20 minutes the mixture will have a smooth texture and will start to thicken. It’s ready when the curd sticks to the back of the spoon.
  • Remove from the heat and transfer to a sterilized jar or bottle.
  • Cool immediately by placing the jar of curd in a bowl of ice water.


  • Add all the veggies to a mixing bowl, drizzle the olive oil over and season with salt and pepper. Toss so that all the veggies are covered in oil.

To serve

  • Thinly slice the herb-crusted pork fillet, dress with the pomegranate and green fig curd and serve with raw tender stem veggies

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