Marmite & honey pork fillet with spicy baked sweet potato



Marmite & Honey Pork Fillet

60ml (¼c) butter

60ml (¼c) marmite

30ml (2T) vinegar

30ml (2T) honey

2 garlic cloves, chopped

salt and pepper, to taste

1 pack Eskort Fresh Pork Fillet

Chilli & Apricot Jam Dressing

60ml (¼c) olive oil

1 red chilli, chopped

60ml (¼c) chives, chopped

5ml (1t) smoked paprika

5ml (1t) cumin

45ml (3T) apricot jam

Spicy Baked Sweet Potato

3 large sweet potatoes, quartered

60ml (¼c) olive oil

salt and pepper to taste

To serve

2 handfuls fresh micro herbs



Pork Fillet

  • Preheat the oven to 190°C.
  • In a mixing bowl, melt the butter, then combine with the rest of the ingredients (except the fillet) to form a marinade.
  • Brush the fillet with the marinade and place on a greased oven tray.
  • Bake for 15 minutes, then remove from the oven and allow to rest.


  • Blend all the ingredients in a food processor.

Sweet Potato

  • Bake the sweet potato for 10 to 15 minutes in the oil until cooked and slightly charred.
  • Remove from the oven and immediately seasoned with salt and pepper and drizzle with the chilli and apricot jam dressing.

To serve

  • Thinly slice the pork fillet, serve with baked sweet potato and garnish with micro herbs.

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