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March 29, 2017

Pork Fillet with Gooseberry Chutney

Posted on November 6, 2015 by in pork

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Pork Fillet

Pork fillet is certainly the most versatile cut when we talk pork. It can be a whole stuffed fillet, medallions, stir-fry strips, Chinese Pork with Plum Sauce or a creamy Stroganoff.

This quick supper of pork fillet medallions with a tangy gooseberry chutney is not only a delicious summer dish, it is also very healthy and light.


Pork Fillet cooks so quickly, has no fat and can go with so many flavors. You can literally have supper ready in no time at all. Pork fillet is also really cheap compared to beef fillet and that is definitely a win in my book.

pork fillet

Just one word of advise though, When buying pork fillets, make sure they are fresh. Sometimes at the bigger supermarkets, they vacuum-pack the fillets and I have had to make 2nd and 3rd trips to the shop to exchange. I ask the butcher to open the meat, if it has any unpleasant smell, leave it right there and ask for fresh pork fillet.

pork fillet

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pork fillet
Pork Fillet with Gooseberry Chutney
Print Recipe
This quick supper of pork fillet medallions with a tangy gooseberry chutney is not only a delicious summer dish, it is also very healthy and light.
Servings Prep Time
4 20
Cook Time
10
Servings Prep Time
4 20
Cook Time
10
pork fillet
Pork Fillet with Gooseberry Chutney
Print Recipe
This quick supper of pork fillet medallions with a tangy gooseberry chutney is not only a delicious summer dish, it is also very healthy and light.
Servings Prep Time
4 20
Cook Time
10
Servings Prep Time
4 20
Cook Time
10
Instructions
  1. Cut the pork fillet in portions and marinade in soy for 5 - 10 minutes.
  2. Place the gooseberries, sugar and lime zest in a small pot and bring to the boil.
  3. Add a touch of water, just to get it going.
  4. Once the sugar has dissolved, cook until the gooseberries breaks up, but do not cook it to a mushy consistency.
  5. Remove from the stove and cool slightly.
  6. Heat the oil in a pan and fry the pork fillets until golden brown. For the last 30 seconds, add the gooseberry chutney to the pan.
  7. Make sure every piece of fillet is coated with the tangy chutney.
  8. Serve with chopped coriander and micro greens.
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5 Responses to “Pork Fillet with Gooseberry Chutney”

  1. الايس كريم 6 November 2015 at 3:55 pm #

    how can make ice cream steawberry

  2. Daline Prinsloo 11 November 2015 at 7:47 pm #

    Dit lyk heerlik

  3. sarie 12 November 2015 at 8:30 pm #

    Hi Nina, I was just diagnosed with type 2 diabetes. What can I used in the place of sugar?

    • nerinatimm 30 November 2015 at 6:42 pm #

      Oh dear, I am sorry to hear that. You can use xylotol, same amount.

  4. sarie 12 November 2015 at 8:33 pm #

    Hi Nina,I was just diagnosed as a type 2 diabetic. What can I use instead of sugar for the gooseberry chutney


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