Honey Pork Fillet with Cauliflower Mash

The North Canterbury Region is renowned for its fine wine, meat and produce grown locally.

From April 15th at New World Rangiora we are showcasing locally MADE products in store. Make sure you come in and try and meet the producers. One of the companies we are promoting is Harris Meats. They’ve been based in Cheviot for 65 years manufacturing top quality New Zealand meat products. This month’s recipe is a Honeyed Pork Fillet on a Cauliflower Mash. This is very easy to make and deliciously tender, just remember to buy a fillet that is uniform in size so it will cook evenly. Serve it with a glass of North Canterbury Pinot Gris.

HONEYED PORK FILLET (Serves 4)

• 2 Harris Meats Pork Fillets (approx. 250g each)

• ½ t garlic powder

• ½ t paprika

• ½ t salt

• ½ t pepper

• 1 ½ t soy sauce

• ½ C Foothills White Meadow Honey

Mix garlic powder, paprika and salt and pepper together and sprinkle on the fillets. Cook in a hot pan 2 minutes a side, remove from the pan. Then add the honey and soy sauce to the pan until combined. Add the fillets and simmer on low for five minutes until the sauce reduces by half and becomes sticky, turning the pork continuously. Be careful not to burn the sauce. Using a sharp knife slice the fillet into 1.5cm slices and place on the cauliflower mash. Drizzle the sauce over the fillet and serve with baby green beans.

CAULIFLOWER MASH

• 1 cauliflower

• 2 cloves garlic, chopped

• Good knob of butter

• 2 T sour cream

• 25g parmesan cheese

• Salt and pepper

Cook the cauliflower florets and place in bowl with the garlic, sour cream, butter, parmesan, season with salt and pepper. Use a stick blender until the mash is lovely and smooth, add more sour cream if it is a bit dry. When plating up add a knob of butter.

Recipe by Barbara Palmer: Barbara has worked at New World Rangiora for 17 years, the last six as their New World Brand Ambassador during which time she has created many striking recipes.