Honey Roast Pork Fillet with Golden Potatoes and Chimichurri

• 600g – 700g Linley Valley Free Range Pork Fillet
• 2 Tbsp olive oil
• 1 Tbsp honey
• 1 tsp salt

• 600g potatoes, peeled and sliced into 3mm slices
• 2 brown onions, peeled and quartered
• 2 Tbsp olive oil
• Salt and pepper
• 1 lemon, halved

Chimichurri

• 1 medium shallot, finely chopped
• 4 anchovies, finely chopped
• 2 Tbsp capers, finely chopped
• 2 Tbsp red wine vinegar, plus more to taste
• ½ tsp Worcestershire sauce, plus more to taste
• 1 ½ cups fresh herbs, including parsley, finely chopped
• 3⁄4 cup olive oil, plus more to taste

Pre-heat oven to 180 °C

1. Remove pork fillet from fridge and bring to room temperature (15 – 30 minutes).
2. Line two oven trays with baking paper.
3. Place potato slices and onion in a single layer on one of the oven trays. Coat well with olive oil and season to taste. Place in a preheated oven to roast for 25 – 30 minutes or until onion is soft and potatoes are golden and crispy.
4. Meanwhile, to keep the pork fillet neat whilst cooking, use kitchen string to tie the pork fillet in four places, equally spaced apart.
5. Mix together oil, honey and seasoning. Brush over pork fillet.
6. Heat a drizzle of oil in a frying pan large enough to hold the fillet. Sear fillet on all sides until golden and caramelised. Sear lemons, cut side down until charred. Reserve for serving.
7. Transfer pork fillet to prepared oven tray and roast until cooked (approx 15 – 20 minutes – see Cook’s Notes below for times) or until internal meat temperature reads 58°C. Remove from oven and rest for 10 minutes. Resting is essential to raise the internal temperature to 63°C when fully cooked.
8. Serve pork fillet sliced, alongside crispy potatoes, roasted onions and drizzled with chimichurri.

Chimichurri

1. In a bowl, stir together ingredients, taste the sauce and season with more vinegar, Worcestershire, salt and pepper as needed. Serve alongside fillet and potatoes.

Cook’s Notes

• In an oven at 180°C, pork fillet will need 15 minutes of cooking for every 500g of raw meat when cooked from room temperature
• Bringing meat to room temperature ensures a juicy, flavoursome cook, which would have a very different taste if cooked straight from the fridge.
• What equates to a roast’s doneness is the finishing internal temperature of the meat (63°C for pork). This means you have to stop the cooking process prior to your desired doneness to allow for rise in temperature whilst resting.
• When roasts are rested, the internal heat will rise and continue to cook for a few minutes. By the time it’s rested, it should be pretty close to where you want it to be.
• An instant-read meat thermometer is the best way to get a true and accurate reading.