De Traay Honey & Mary Berry Balsamic Pork Fillet

This roast pork fillet recipe is designed to sell the whole meal, not only the meat. The glaze combines De Traay organic fairtrade flower honey with Mary Berry’s Honey & Balsamic Dressing, while Bart rosemary and BioOrto extra virgin olive oil season the pork and vegetables. Each grocery ingredient is available in our imported range.

Shop the imported ingredients

• De Traay Organic Fairtrade Flower Honey, 250g
• Mary Berry’s Honey & Balsamic Dressing, 235ml
• Bart Rosemary, 23g
• BioOrto Organic Ogliarola Extra Virgin Olive Oil

Fresh ingredient: Fresh Local Pork Fillet, 500g

Ingredients

• 500g fresh local pork fillet
• 1 tablespoon De Traay organic flower honey
• 2 tablespoons Mary Berry’s honey-balsamic dressing
• 1 teaspoon Bart rosemary
• 1 tablespoon BioOrto extra virgin olive oil
• 500g baby potatoes, halved
• 2 carrots, cut into batons
• 1 red onion, cut into wedges
• Salt and black pepper, to taste

Method

1. Heat the oven to 200°C, or 180°C fan.
2. Toss the potatoes, carrots and red onion with half of the olive oil, half of the rosemary and a little pepper. Roast for 20 minutes.
3. Mix the honey and honey-balsamic dressing in a bowl.
4. Pat the pork dry. Rub with the remaining oil and rosemary, then season lightly.
5. Heat an oven-safe frying pan over medium-high heat. Sear the pork on all sides until golden.
6. Brush the pork with half of the honey-balsamic mixture. Transfer the pan to the oven, or place the pork in the vegetable tray, and roast until fully cooked through. Brush with the remaining glaze during the final 5 minutes.
7. Rest the pork for 8–10 minutes before slicing. Serve with the roasted vegetables and spoon over the pan juices.

Why these imported ingredients work

De Traay honey gives the glaze body and helps it caramelise. Mary Berry’s dressing already balances sweetness with balsamic acidity, making it useful as both a marinade and finishing sauce. Bart rosemary brings a classic aromatic note, and the BioOrto oil carries those flavours evenly over the meat and vegetables.

Make the glaze your own

For extra warmth, stir in ½ teaspoon of Bart Garlic Paste. For a sharper finish, add a few drops of balsamic vinegar from our oils and vinegars collection.

Food-safety note: Pork cooking time varies with thickness. Cook it fully through and use a thermometer where possible; the centre should reach a safe temperature before resting and slicing.

Explore more dressings and sauces, organic groceries and fresh pork.