Main · Season 17

Pork Fillet with Citrus Beurre Monté and Pistachio Dukkah

Name: Pork Fillet with Citrus Beurre Monté and Pistachio Dukkah
Yield: 4
Ingredients: 3 fennel, trimmed, quartered lengthways through stems; 2 tbs extra-virgin olive oil; ½ cup dry white wine; 4 fresh rosemary sprigs; 1 fresh bay leaf; 4 cups chicken stock, or as needed; 1 cup fresh orange juice (A); ¼ cup fresh lemon juice; 1 small shallot, thinly sliced; 1 tsp black peppercorn; 250g unsalted butter, chilled, cubed; 50 ml fresh orange juice (B); 2 tbs finger lime cells; 2 tbs finely sliced chives; 25 g unsalted butter; 400g carrots, peeled, coarsely chopped; 1 small shallot, peeled, sliced; 3 sprigs fresh thyme; 1 cup orange juice; ¼ cup pure cream; 2 pork fillet (about 400g), silver skin trimmed; sea salt & freshly ground black pepper to season; Extra-virgin olive oil, for brushing; ⅓ cup pistachios; 2 tbs coriander seeds; 2 tbs white sesame seeds; 1 tbs cumin seeds; ½ tsp fennel seeds; sea salt & freshly ground black pepper to season; 2 oranges, segmented

Curtis Stone

13 May 2025

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Serves

Components

Ingredients

Season

Ingredients

Braised Fennel

3fennel, trimmed, quartered lengthways through stems

2 tbsextra-virgin olive oil

½ cupdry white wine

4fresh rosemary sprigs

1fresh bay leaf

4 cupschicken stock, or as needed

Citrus Beurre Monté

1 cupfresh orange juice (A)

¼ cupfresh lemon juice

1small shallot, thinly sliced

1 tspblack peppercorn

250gunsalted butter, chilled, cubed

50 mlfresh orange juice (B)

2 tbsfinger lime cells

2 tbsfinely sliced chives

Carrot Purée

25 gunsalted butter

400gcarrots, peeled, coarsely chopped

1small shallot, peeled, sliced

3 sprigsfresh thyme

1 cuporange juice

¼ cuppure cream

Pork

2pork fillet (about 400g), silver skin trimmed

sea salt & freshly ground black pepper to season

Extra-virgin olive oil, for brushing

⅓ cuppistachios

2 tbscoriander seeds

2 tbswhite sesame seeds

1 tbscumin seeds

½ tspfennel seeds

sea salt & freshly ground black pepper to season

Burnt Citrus

2oranges, segmented

To Assemble

cooked pork fillet

Citrus Beurre Monté sauce

finger lime pearls

finely chopped fresh chives, for sauce

sea salt and freshly ground black pepper to season

braised fennel

carrot purée

burnt citrus

dukkah

fresh fennel fronds, to garnish

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

PorkFennelCarrotPistachioMain

Recipe by Curtis Stone, Season 17. Originally published by Network 10 on 13 May 2025.

Original on 10 Play ↗