July 31, 2012 | Posted in:Blog, Recipes

Free Range Farms, Katikati

Free Range Farm is a family run business situated in the shadow of the Kaimai ranges in Katikati, Bay of Plenty. Originally breeding a large herd of Pedigree Tamworth pigs in rural Staffordshire in the UK, they are now producing in New Zealand.

Because they follow traditional farming methods and are passionate about how they care for their pigs, customers can be confident in the provenance of their produce.

Free Range Farm pork products are preservative free, free from nitrates and flavour enhancers. We say NO to sow crates, NO cages, NO chemicals, NO anti-biotics, NO growth hormones and YES to 100% free range outdoor bred happy pigs!

You can be assured that when you purchase from Free Range Farm, you are buying the highest quality pork with the knowledge that it receives no artificial additives or preservatives.

There are no routine growth promoters used and the pigs enjoy a free range, stress free, chemical free life.

Free Range Farm pork is butchered with the utmost care, attention to welfare and food hygiene using a local, family butcher. It is hung for a minimum of 4 days to enhance flavour and tenderness. Free Range Farm use a well-established abattoir and butcher both inspected and granted the appropriate official certifications.

Free Range Pork Fillet with a Crème Fraiche & Mustard Sauce
Serves 2

  • 1 pork fillet
  • 2 tablespoons ‘The Grove’ avocado oil
  • 1 onion, peeled and chopped into dice
  • 1 clove garlic
  • ½ cup white wine or verjuice
  • ½ cup Crème Fraiche
  • 1 teaspoon wholegrain mustard
  • Flat leaf parsley, chopped
  • Sea salt & freshly ground black pepper

Method
Season pork fillet with salt and pepper.  Heat 1 tablespoon avocado oil in a frying pan then sear pork on all sides to brown.  Transfer to middle shelf of a preheated oven at 180˚C for about 7 minutes.  (Core temperature should reach 70˚C.)  Allow to rest, covered in tin foil, in a warm place.

Meanwhile, sweat off onions and garlic in remaining avocado oil until golden.  Add white wine and reduce over heat by two thirds.  Stir in crème fraiche, mustard, parsley and season to taste.  Slice pork fillet, arrange onto two plates and pour over sauce.


 

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