Tender, succulent pork fillet meets sweet roasted apple, caramelised fennel and fragrant sage in this beautifully balanced dish.
Our Noosa Black Garlic Mustard combines with honey and apple cider vinegar to create a rich, glossy glaze that complements the natural sweetness of the pork. As everything roasts, the flavours develop into a delicious combination of savoury black garlic umami, gentle mustard warmth and sweet caramelised fruit.
An elegant yet wonderfully approachable recipe, perfect for Sunday lunch, dinner parties or a special family occasion.
Serves: 4
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Ingredients
For the Pork
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2 pork fillets, approximately 350–400 g each, trimmed
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1 tbsp extra virgin olive oil
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½ tsp sea salt
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½ tsp freshly ground black pepper
For the Black Garlic Mustard Glaze
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3 tbsp Noosa Black Garlic Mustard
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1 tbsp honey
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1 tbsp apple cider vinegar
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1 tbsp extra virgin olive oil
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1 tsp finely chopped fresh sage
For the Roasted Apple & Fennel
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2 crisp red apples, cored and cut into wedges
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1 large fennel bulb, cut into wedges
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1 red onion, cut into wedges
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1 tbsp extra virgin olive oil
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8 fresh sage leaves
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Sea salt and freshly ground black pepper
Method
Step 1: Prepare the Roasted Apple & Fennel
Preheat the oven to 200°C (180°C fan-forced).
Arrange the apple, fennel and red onion wedges in a large roasting dish.
Drizzle with the extra virgin olive oil and season with sea salt and freshly ground black pepper.
Toss gently to coat, then roast for 15–20 minutes until the vegetables begin to soften and caramelise.
Step 2: Make the Black Garlic Mustard Glaze
In a small bowl, whisk together the Noosa Black Garlic Mustard, honey, apple cider vinegar, extra virgin olive oil and finely chopped sage.
Mix until smooth and glossy.
Step 3: Prepare the Pork
Pat the pork fillets dry with paper towel.
Season evenly with sea salt and freshly ground black pepper.
Heat the remaining tablespoon of olive oil in a large ovenproof frying pan over medium-high heat.
Step 4: Sear the Pork
Add the pork fillets to the hot pan.
Sear for approximately 4–5 minutes in total, turning regularly until beautifully golden on all sides.
The pork does not need to be completely cooked through at this stage.
Step 5: Glaze and Roast
Brush the pork fillets generously with the Black Garlic Mustard Glaze.
Transfer the ovenproof frying pan to the oven and roast for approximately 12–18 minutes, depending on the thickness of the pork, until the centre reaches at least 63°C.
During the final 5 minutes, add the fresh sage leaves to the roasting dish with the apples and fennel.
Keep an eye on the glaze during roasting to prevent the honey from burning.
Step 6: Rest the Pork
Remove the pork from the oven and transfer to a warm plate.
Cover loosely with foil and allow to rest for 5–10 minutes before slicing.
The resting time allows the juices to redistribute, keeping the pork beautifully tender.
Step 7: Finish and Serve
Arrange the caramelised apple, fennel and red onion across a large serving platter.
Slice the pork fillets into generous medallions and arrange over the roasted vegetables.
Spoon over any resting juices and garnish with the crispy sage leaves.
Serve immediately.
Noosa Black Garlic Tip
For extra Black Garlic Mustard flavour, prepare a little additional glaze in a clean saucepan and warm it gently to serve alongside the pork.
The mustard also works beautifully as a finishing sauce when mixed with a little warm pan juice.
For an extra indulgent meal, serve with creamy mashed potato or silky cauliflower purée.
Why We Love This Recipe
Pork, apple and sage are a timeless flavour combination, but our Noosa Black Garlic Mustard introduces something wonderfully unexpected.
The gentle mustard warmth balances the sweetness of the roasted apple, while the aged black garlic adds rich savoury depth that complements the delicate flavour of the pork.
The result is a sophisticated, beautifully balanced dish that looks impressive on the table yet is surprisingly easy to prepare.
Products Used:
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Noosa Black Garlic Mustard