Pork Fillet in a Spiced Orange Reduction

Pork Fillet in a Spiced Orange Reduction

Contact info

The silly season is in full swing! We’ve put up our Christmas tree, started shopping for gifts, and most importantly started thinking about our Christmas menu. As South Africans we have the best of both worlds – we can celebrate with a traditional Christmas feast on the 24th and indulge in our fabulous weather on the 25th by serving cold meats and salads by the pool. This recipe is inspired by the spices and fruits used in traditional Christmas dishes – and it’s relatively light on the waistline to boot!

600 g Pork Fillet
Braai/BBQ Seasoning/Meat Rub
Olive Oil
4 Oranges, juiced (350ml Juice)
Extra boxed Orange Juice
2 tsp Orange Rind
2 Tbls Brown Sugar
3 Tbls Soy Sauce
5 Whole Cloves
8 Sage Leaves

Here’s how

  1. Pre Heat a non-stick pan. Oil the fillet lightly and rub with seasoning. Seal on all sides in the hot pan (the hotter the better) and set aside.
  2. Juice the oranges and scrape off the rind.
  3. Add the juice, rind, sugar, soy sauce and cloves to the pan and bring to the boil.
  4. Add the whole pork fillet and cook in the juices until cooked through. Spoon cooking juices over the top of the fillet regularly and turn every so often.
  5. The juice will reduce to a syrupy consistency, if the fillet is not cooked through you can either add more orange juice and cook for longer, or cut the fillet into medallions and cook in the syrup until done.
  6. Add sage leaves to the syrup just before serving.

We served the fillet with:

Crispy Roasted Sage Potatoes
Boil potatoes until almost soft. Drain and dry thoroughly. Cut into cubes. Toss in flour. Coat in an oil and butter mix, and bake in a hot oven, adding chopped sage leaves about 5 minutes before serving. Remove from oven and drain oil on kitchen towels. Season with smoked Maldon salt flakes.

Spiced Baked Apple
Halve and core 2 apples. Oil a baking tray, place apples cut side up on tray. Sprinkle with brown sugar, powdered cloves and powdered nutmeg. Bake in a hot oven until soft.

Butternut with Cumin Seeds
Cube and boil butternut until soft. Sprinkle with cumin seeds and some sugar.

Finely slice coleslaw and serve sprinkled with pecan nuts, raisins and fruity vinaigrette.


  • We like using Ina Paarman’s Braai & Grill Seasoning.
  • If you want to add some zing to the dish, serve it with some whole or sliced jalapenos.
  • To add some ambient fragrance to your house, spike some oranges with whole cloves and throw them on the fire – your house will smell like Christmas!

Did you like this article? Then get more of the same from our weekly newsletter delivered to your inbox for FREE!

Your email address will not be published. Required fields are marked *

More from Uncategorized: