Thyme Roasted Pork Fillet with a Garam Masala, Shallot and Cider Sauce Recipe

So now we have made our own garam masala powder I think I might have a few posts including it! This was a yummy dinner, perfect for mid week as it is easy, quick and really tasty. I got this recipe from The foodie and the fix website. I think cider goes so well with pork and the garam masala adds a really nice depth of flavour. It was tasty and just needed some new potatoes to soak up the yummy sauce, rice would work well too.

Ingredients (serves 2)

Pork Fillet

  • 1/2 pork tenderloin, trimmed (about 500g)
  • salt and pepper, to season
  • few sprigs of fresh thyme leaves
  • 2 small cloves of garlic, minced
  • drizzle of olive oil

Garam Masala Sauce

  • knob of butter
  • 2 shallots, coarsely chopped
  • 1/2 tbsp fresh thyme, leaves only
  • 4 tsp flour
  • 1 heaped tsp garam masala spice mix (recipe here)
  • pinch of salt
  • 100ml pork or chicken stock
  • 300ml of cider


  1. Preheat your oven to 200 degrees celsius fan . Drizzle some olive oil over the pork. Rub the minced garlic on all sides of your pork. Then season with the thyme,  salt (pinch) and black pepper. Place pork on a baking sheet. Cover with foil and roast for about 25 minutes. Once done, let the pork rest for about ten minutes and use the foil that you used in the oven to help keep the pork warm. Once rested, cut into 1/2″ slices.
  2. Meanwhile, make the sauce:
  3. In a medium sauce pot, melt the butter and add the shallots and thyme leaves. Cook stirring occasionally until the shallots have softened and become translucent. Sprinkle in the flour and continue to cook for another minute or so, stirring continuously.
  4. Whisk in the stock, cider, garam masala and salt.
  5. Continue cooking down until sauce thickens and reduces to about 1 cup, about 15 minutes or so.
  6. To serve, share the pork between 2 serving dishes add yur chosen side and our over the gravy. Enjoy.


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