Pork Fillet with Sweet Potato, Caramelised Pears and Pickled Onion Red Wine Sauce

  • 10 Portions


  • 30ml olive oil
  • 1.5kg sweet potato, peeled, diced
  • 2 teaspoons cumin seeds
  • 60g CHEF Black Garlic Paste
  • 1kg tinned pear halves, drained
  • 5 tablespoons coconut sugar
  • 30ml olive oil
  • Salt/pepper
  • 20 x 80g Pork fillet steaks
  • 50g MAGGI Rich Gravy Mix
  • 500ml water
  • 60g CHEF Red and Port Wine Reduction
  • 375g cocktail onions


  1. Place the sweet potato into a roasting tin. Drizzle with oil, add cumin and CHEF Black Garlic Paste and mix well.
  2. Bake in the oven for 20 minutes at 160oC.
  3. Place the pears onto a lined baking tray and sprinkle with the coconut sugar. Allow to sit for 2 minutes. Place into the oven, 190oC for 8-10 minutes.
  4. Brush the pork fillets with oil and season with salt and pepper. Cook on a hot griddle for 4 minutes each side. Remove and keep in a warm place to rest.
  5. Whisk the MAGGI Rich Gravy Mix into half the water, whisk well until smooth. Add the rest of the water and bring to boil. Add the CHEF Red and Port Wine Reduction and the cocktailed onions and simmer for 2-3 minutes.
  6. Serve 2 pork fillets on each plate with the sweet potato, caramelised pears and drizzle with the pickled onion and red wine sauce.