Moroccan inspired pork loin with a citrus and hazelnut sauce

Name: Moroccan inspired pork loin with a citrus and hazelnut sauce
Yield: 4
Ingredients: 2 Pork fillet, 400g (Main); 2 Tbsp Moroccan seasoning; 2 Tbsp Cocavo oil, tumeric and lemon infused; ¼ cup White wine; 1 Lemon, juice only (Main); ½ cup Vegetable stock; ¼ cup Hazelnuts, roughly chopped (Main); 1 Orange, zest only; 1 Tbsp Butter; 1 small handful Chopped parsley, to serve

for 4 people

Vanessa Lewis

Simon Gault

Chef and Restauranteur

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Serve this pork with freekah risotto

Ingredients

2	Pork fillet, 400g (Main)
2 Tbsp	Moroccan seasoning
2 Tbsp	Cocavo oil, tumeric and lemon infused
¼ cup	White wine
1	Lemon, juice only (Main)
½ cup	Vegetable stock
¼ cup	Hazelnuts, roughly chopped (Main)
1	Orange, zest only
1 Tbsp	Butter
1 small handful	Chopped parsley, to serve

Directions

Preheat oven to 180C.
Roll the pork fillets in the Moroccan seasoning. Heat the turmeric and lemon infused Cocovo oil in a heavy ovenproof frypan, add the fillets and sear on all sides then transfer the pan to the oven for 8 minutes, or until the pork is just cooked. Remove fillets from the pan and set aside to rest.
Return the pan to the heat, add the wine and reduce by half. Then add the lemon juice and vegetable stock and simmer for another 2 minutes.
Add the hazelnuts and zest of an orange.Chop the butter into three pieces and drop piece by piece into the sauce while its bubbling. Once it has melted, give the pan a shake, mixing the sauce together.
Slice the pork loin, pour on the sauce and sprinkle over the parsley.