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Roasted pork fillet with spiced pork patties and chilli jam
I pulled this dish out of the freezer on a rainy Tuesday in November—my third time making it that month—and I knew right then it had earned its place. The pork fillet came out with a perfect edge and the patties, crisped in butter, carried enough spice to stand up to the sweet-chilli jam without overwhelming each other.
Ingredients
Method
- Make the chilli jam:
- In a small saucepan over medium heat, combine sugar, rice vinegar, soy sauce, jalapeño, garlic, ginger, and salt. Stir until sugar dissolves.
- Bring to a simmer and cook for 8-10 minutes until thickened to a jam-like consistency (it will thicken further as it cools). Transfer to a bowl and set aside.
- Prepare the pork fillet:
- Pat the tenderloin dry with paper towels. In a small bowl, mix olive oil, smoked paprika, cumin, garlic powder, 1 tsp salt, and ½ tsp pepper. Rub all over the meat.
- Cook the patties:
- Gently mix ground pork with egg, panko, onion, garlic, coriander, cinnamon, cayenne, 1 tsp salt, and ½ tsp pepper until just combined—don't overwork the meat or they'll turn tough.
- Divide into six even patties (about 3 oz each). Heat butter in a large skillet over medium-high heat until foaming. Cook patties for 4-5 minutes per side until deep golden and cooked through to an internal temperature of 160°F. Transfer to a plate.
- Roast the fillet:
- While patties cook, place tenderloin on a baking sheet and roast at 425°F for 18-22 minutes until internal temperature reaches 145°F. The exterior should be nicely browned but not dry. Remove to a cutting board.
- Rest and serve:
- Let the fillet rest for 5-8 minutes, then slice into medallions about ½ inch thick. Serve sliced pork alongside patties with chilli jam drizzled over both.
- Tips for best results:
- If your tenderloin is uneven in thickness, fold the thinner end under so it cooks evenly.
- Don't press down on patties while they cook—it squeezes out juices and prevents a good crust.
- The chilli jam keeps in an airtight container in the fridge for up to 2 weeks.
- Leftover fillet slices are excellent cold or reheated gently in a pan with a splash of water.
Nutrition
Notes
It's become one of those recipes where the work happens mostly unattended: roast the fillet while you sear the patties in the same pan. The trick is letting the pork rest before slicing so it stays juicy, and brushing that chilli jam onto everything right at the end for a little caramelised sweetness.
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