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| | Roast Pork Fillet with Ballymaloe Jalapeno Pepper Relish | |  |
What you need:
Serves 4
1 large or 2 small pork fillets
Salt and pepper
1 dessertspoon olive oil
1 teaspoon
What to do:
Trim the pork fillets of all fat and gristle. Heat a grill pan until quite hot. Rub the trimmed pork fillet with olive oil. Place on the hot grill and allow to colour on all sides. Season with salt, pepper and the thyme leaves. Transfer to a moderate oven, 180'C/350°F/Gas 4, for 20 -30 minutes. The pork should feel firm to the touch when cooked. Allow the pork to rest in a warm oven for 10 minutes before carving and serve with Ballymaloe Jalapeno Pepper Relish, ideally eaten with roast potatoes and vegetables or sliced in a toasted sandwich.
This dish is also delicious with Ballymaloe Bramley Apple Sauce
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