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Autumn pork fillet

Ingredients for 4 portions

Per portion: 2161 kJ / 516 kcal

For the pork fillet:

For the roast potatoes:

  • 2 tbsp. pumpkin seeds
  • 2 tbsp. pumpkin seed oil
  • 600 g small, cooked potatoes
  • 3-4 tbsp. Kikkoman Stir-fry sauce
  • coarsely ground pepper

Also: 1 oven bag


Preparation time: 1h 5 mins

Mix together the Stir-fry sauce, oil and pepper, dab the fillet dry and brush it with the sauce and oil mixture. Wash, halve and de-stone the apricots. Halve the peppers, then clean, wash and cut them and the pumpkin flesh into large pieces. Wash the courgettes, cut into semi-circular slices, peel the onions and cut into rings.

Season the apricots, pumpkin flesh, courgette and onion with soy sauce, cardamom, pimento, cinnamon and pepper. Prepare the oven bag according to the pack instructions and put the vegetables inside it. Place the fillet on the vegetables, close the oven bag and cook in a pre-heated oven at 180°C (Gas  mark 3, convection oven 160°C) for approx. 35 minutes. 

Chop the pumpkin seeds and sauté them in hot oil with the potatoes, then season with Stir-fry sauce and pepper. Remove the fillet and vegetables from the oven bag and serve with the sautéed potatoes.