Ingredients

• 1 orange
• 2 tablespoons olive oil
• 80g speck, cut into 1cm pieces
• 6 eschalots (French shallots), peeled
• 300g small kipfler potatoes, halved lengthways
• 1 (about 430g) pork fillet, cut in half crossways
• 2 tablespoons bought quince paste
• Salt & freshly ground black pepper
• 150g baby beans

Method

• Step 1 Preheat oven to 190°C. Finely grate the orange rind and place in a small bowl. Juice the orange.
• Step 2 Heat 1 tablespoon of the oil in a frying pan over medium-high heat. Add speck and eschalots and cook, stirring occasionally, for 2 minutes. Add the potatoes and cook, stirring constantly, for 5 minutes. Transfer mixture to a roasting pan and cook in preheated oven for 20 minutes or until potatoes are brown and tender.
• Step 3 Meanwhile, heat the remaining oil in a frying pan over medium heat. Add the pork and cook, turning occasionally, for 20 minutes or until it is brown and juices run clear when pierced with a skewer. Transfer pork to a plate and cover with foil to keep warm. Reduce heat to low and add quince paste, orange juice and orange rind. Simmer, uncovered, for 2 minutes or until glaze thickens slightly. Taste and season with salt and pepper.
• Step 4 Cook beans in a saucepan of salted boiling water for 5 minutes or until bright green and tender crisp (see microwave tip). Drain and add to potato mixture.
• Step 5 Spoon potato mixture onto plates. Thickly slice pork diagonally across the grain and place on potato mixture. Spoon over glaze and serve immediately.