pork fillet with fig & chilli sauce




Prep Time


Cook Time

You can use two small pork fillets or one large one here, but a single large fillet will need a little longer in the oven. Serve with the Autumn Salad with Mint Cream.


For the pork fillet with fig & chilli sauce

  • 1kg pork fillets
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and ground black pepper, to taste
  • 1 tablespoon olive oil
  • 1 cup chicken stock
  • ¼ cup fig jam
  • 3½ tablespoons rice wine vinegar
  • 1 tablespoon tamari or soy sauce
  • 2 teaspoons sriracha
  • 1 teaspoon cornflour (optional)
  • 1 tablespoon water (optional)
  • Grilled fresh figs, to serve (optional)


For the pork fillet with fig & chilli sauce

  • Preheat the oven to 200°C (180°C fan bake).
  • To prepare the pork, mix the garlic powder, thyme, rosemary and salt and pepper on a plate. Add the pork and turn to coat.
  • Heat the oil in an ovenproof pan over a medium heat. Add the pork and sear for 1–2 minutes on each side until golden brown.
  • Place the pan in the oven for 8–15 minutes until the pork reaches an internal temperature of 65°C. Remove from the pan, cover with foil and leave to rest while you make the sauce.
  • Return the pan to a medium heat. Add the stock, fig jam, vinegar, tamari or soy sauce and sriracha. Deglaze the pan by using a wooden spoon to loosen any pan brownings. Simmer for 3–4 minutes until slightly reduced and thickened.
  • If you would like a thicker sauce, mix the cornflour and water to make a slurry. Add to the sauce and simmer until thickened.
  • Pour any pork resting juices into the sauce.
  • Slice the pork fillets and serve with the sauce and grilled figs, if desired.