Pork Fillet with Pear and Burrata

This elegant Christmas main course balances savory pork with sweet pear and creamy burrata. A simple pan sauce brings the components together, while toasted walnuts and fresh herbs can add seasonal flavor and texture.

Ingredients

• Pork fillet
• Firm ripe pears, cut into wedges
• Burrata
• Olive oil and butter
• Garlic
• Fresh thyme or rosemary
• Chicken stock
• Dry white wine or apple juice
• Salt and freshly ground black pepper
• Optional toasted walnuts and leafy greens

Preparation

1. Season the pork with salt and pepper. Sear it in a hot oven-safe pan with olive oil until browned on every side.
2. Add garlic, butter and herbs, then roast the pork until safely cooked but still tender. Rest it before slicing.
3. Cook the pear wedges in the same pan until lightly caramelized and tender without losing their shape.
4. Deglaze the pan with white wine or apple juice. Add a little stock and simmer until the liquid becomes a glossy sauce.
5. Arrange sliced pork and warm pears on serving plates. Spoon over the sauce and add torn burrata immediately before serving.

Serving Suggestions

Finish with toasted walnuts, fresh thyme and black pepper. Serve with roasted potatoes, parsnip purée, braised red cabbage or a lightly dressed winter salad.

Cooking Note

Use a food thermometer to confirm that the pork has reached a safe internal temperature. Resting the meat before slicing helps retain its juices. Keep the burrata chilled until plating so its cool, creamy texture contrasts with the warm pork and pears.