Moroccan inspired pork loin with a citrus and hazelnut sauce
Photo by Vanessa Lewis
- 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.