Pomegranate-marinated pork fillet with fennel confit

00. Matt Tebbutt recipe template

Preparation time
over 2 hours

Cooking time
1 to 2 hours

Serves
Serves 4

Dietary
Vegetarian

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the marinated pork fillet

  • 6 tbsp pomegranate molasses
  • 1 orange, juice only
  • 1 pinch red chilli powder
  • 1 garlic clove, crushed
  • 1 tbsp tomato purée
  • pinch ground allspice
  • pinch sumac
  • 1 pork fillet
  • salt and freshly ground black pepper

For the fennel confit

  • olive oil, for cooking
  • 2 fennel bulbs, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 onion, thinly sliced
  • 1 bay leaf

To serve

  • 2 tbsp olive oil
  • 75g/2½oz pomegranate seeds
  • pinch black pepper
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