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Pork fillet with chorizo, Dubonnet & orange


  • Butterfly the pork and then lightly batten out.
  • Heat a little oil in a large heavy-bottomed pan and saute the lightly seasoned pork to seal. Remove when ready.
  • Then cook the chorizo in the pan until crispy, removing when ready.
  • Add the red onion and garlic to the pan with a little fresh oil, if needed, and gently cook until tender. Pour in the Dubonnet and cook down a little. Then add the orange zest and juice. Mix well and reduce until reasonably thick.
  • Return the pork to the pan in one layer, turn the heat right down and very gently simmer until cooked through. Then add the chorizo to just heat.
  • At the same time, blanch the beans in lightly salted boiling water. Drain well.
  • To serve, mound the beans on individual plates and top with the pork, chorizo and plenty of the sauce.


  • 2-3 pork fillets, trimmed of all fat & sinew
  • olive oil
  • sea salt & freshly ground pepper
  • 2 small chorizo sausages, sliced
  • ½ red onion, finely chopped
  • 1 garlic clove, crushed
  • ½ cup Dubonnet
  • grated rind of ½-1 orange
  • juice of 1½-2 oranges
  • 1 tbsp chopped fresh parsley
  • 6-8 green beans, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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