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Cranberry & Blackcurrant Glazed Pork

A guaranteed crowd pleaser on a chilly winter’s night. Our cranberry and blackcurrant glaze adds a yummy tangy flavour to classic pork fillets.

Serves 4

3 teaspoons of olive oil
1 clove garlic, crushed
Bunch of fresh sage
1/2 cup Baker Halls & Co. Cranberry and Blackcurrant fruit syrup
500g pork fillets
Salt and freshly ground black pepper
2 teaspoons of Worcestershire sauce

Combine a teaspoon of olive oil, the garlic, 6 chopped sage leaves and the fruit syrup together in a bowl. Rub this mixture over the pork fillets on both sides. Cover and marinate for 30 minutes – this also allows meat to come to room temperature.
Preheat your oven to 200°C. Heat 2 teaspoons of olive oil in a frying pan over a medium heat. Season pork all over with salt and pepper and cook for 4-5 minutes, turning to brown both sides.
Transfer pork to an oven pan. Brush heavily with Baker Halls & Co. Cranberry and Blackcurrant fruit syrup and roast for 15-20 minutes or until cooked to your liking. Remove pork from oven and set aside to rest for 5 minutes before thickly slicing.
Briefly pan-fry remaining sage leaves and use to garnish pork.
Meanwhile, place remaining Baker Halls & Co. Cranberry and Blackcurrant fruit syrup in a saucepan and bring to the boil. Add any pan cooking juices and Worcestershire sauce. Simmer for 2-3 minutes to reduce. Serve as a sauce with pork.
Tip: Lamb short loins (also called back-straps) can be used in place of pork, if desired. Follow the same method but as lamb short loins are smaller than pork fillets, only bake lamb for 10 minutes for medium or longer to cook meat to your liking.