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Pork in milk with jalapeno, leek and pear marmalade

Alan Coxon from Good Food Live
For a stylish meal try Alan Coxon's creative recipe for tender milk-braised pork served with piquant leek marmalade

Pork in milk with jalapeno, leek and pear marmalade

Method

1. Preheat the oven to 170ºC/gas 3. Season the pork with salt and freshly ground pepper.

2. Heat a casserole dish over on medium heat, add in the butter and heat until foaming.

3. Add in the celery, leek and carrot, cover and soften over a low heat for 2-3 minutes, taking care not to let the vegetables colour.

4. Add the cloves and juniper berries and stir well.

5. Add in the pork, making sure it is well-coated with the butter and vegetable mixture, and fry for 2-3 minutes.

6. Add in the wine, and cook briskly on high heat for 2-3 minutes.

7. Once the wine has been absorbed, add the milk and cream.

8. Bring up to a simmer, then place the lid on and transfer to the preheated oven. Cook for 12 minutes if using pork fillet, or 20 minutes if using the loin.

9. When ready, remove the meat from the pot, and keep warm.

10. Meanwhile, make the jalapeno, leek and pear marmalade. Heat the olive oil in a heavy-based pan. Add the leeks and stir gently.

11. Cover and cook on a low heat for 8-10 minutes.

12. Add the garlic. Cover again and cook for another 4-5 minutes.

13. Add the jalapeno chillies, honey and pear, stir well, cover and cook for a further 4-5 minutes.

14. Add the vinegar and water, bring to a simmer, stir well and reduce until a syrup has been obtained. Process until smooth using a hand or jug blender and season with salt and freshly ground pepper.

15. Carve the pork, drizzle over the marmalad and serve with caramelised leeks.

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Serves: 4

Prep: 40 min
Cook: 35 min

Ingredients
2 pork fillets, trimmed or 1 kg of trimmed pork loin
1 pinch salt and fresh ground black pepper
100g Butter
2 celery sticks, diced
1 leek, white part only, diced
2 Carrots, peeled and diced
2 Cloves
8 Juniper berries, crushed
150ml dry white wine
500ml full cream milk
25ml single cream

For the jalapeno, leek and pear marmalade

2 tbsp Olive oil
560g leek, white parts only, finely shredded
1 garlic clove, crushed
2 Jalapeno chillies, deseeded and thinly shredded
2 tbsp clear honey
1 pear, peeled, cored and grated
4 tbsp white wine vinegar
2 tbsp water
1 pinch salt and fresh ground black pepper