Caramelised pork fillets

 A Gary Rhodes recipe, specially adapted for your diet

 

Caramelised pork fillets

 

Serves 6 

Per serving: 5.5 Points

Calories 276, Fat  14 g

 

2 x 450g pork fillets, trimmed of excess fat

Salt and black pepper

25g granulated sugar

2 tsp olive oil

For the sauce:

2 tbsp white wine vinegar

1 tsp tomato purée

150ml chicken stock

Dash Worcestershire sauce

 

Preheat the oven to 200^oC, gas mark 6.

Season the pork fillets with salt and pepper then sprinkle over the sugar. Heat oil in a frying pan and fry pork for 3-4 minute until the sugar has caramelised, turning occasionally for even colour. Transfer to a roasting tin and roast for 15-20 minutes until cooked through. Remove pork and leave to rest.

 

Add vinegar to the pan juices and boil to reduce. Add remaining ingredients and heat through. Serve poured over the pork and serve.