This week our Teen Chefs will be making – Pork fillet wrapped in Parma ham stuffed with sage, apple and chestnut served with orange & honey braised fennel

This is a lovely winter warmer with the Christmas flavours of chestnuts and oranges the juice and zest of which can be used to add a sweet, juicy tang to both sweet and savoury dishes.

In Season: Oranges are at their peak between December and April.

The most common variety of orange for eating is the navel orange, so named because the blossom end often resembles a navel. Choose fruit that’s heavy for its size and free of soft spots.

Fruits are traditionally served with pork to offset its richness. The pork tenderloin, also called pork fillet or Gentleman’s Cut, is a long thin cut of pork which can be roasted or braised with or without stuffing. This cut is the eye fillet that comes from within the loin. It’s a lazy muscle and as such is lean and very tender.

A jus can be made to accompany the meat by deglazing the cooking juices, we will be making a stuffing which will enhance the flavour of the pork which we will serve alongside orange honey braised fennel with its mellow orange aniseed flavour that is wonderful alongside the sweetness of the pork.

This week we will be using the following skills: Measuring, chopping, grating, squeezing, blending and roasting, sautéing. Trimming and preparing & stuffing a pork fillet, cooking the pork fillet to the required temperature and making a sauce by deglazing.

See you Saturday Teen Chefs.