Pork fillet with merquén

Ingredients

• Approximately 2 kgpork fillet
• 4 tablespoonsmerquén
• 1 tablespoondried sage leaves
• To tastesea salt
• ¼ teaspoonground white pepper
• To tasteolive oil

Instructions

1. 1

   Mix the spices

   Combine the merquén and ground white pepper.

2. 2

   Season the pork

   Spread the spice mixture over the entire surface of the pork.

3. 3

   Prepare the dish

   Add a little olive oil to a roasting dish and scatter the sage leaves over the bottom. Set the pork in the dish.

4. 4

   Roast on high

   Place the dish in an oven preheated to a high temperature and roast for 15 minutes.

5. 5

   Finish roasting

   Reduce the oven to a medium temperature and cook for a further 35–45 minutes.

6. 6

   Choose a side

   Serve with spaghetti and hearts of palm, or with a side of your choice.

What is pork with merquén?

Merquén is a Chilean seasoning associated with Mapuche cuisine, typically made with chilli and other spices. Here it forms a simple, aromatic coating for roasted pork.

The recipe keeps the seasoning focused: merquén and white pepper coat the meat, while sage scents the oil in the roasting dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 103g protein, 3g carbs, 30g fat.

Pork supplies most of the protein and much of the fat, while the merquén contributes a small amount of carbohydrate; the quantity of olive oil and salt is left to taste, so the final values will vary. For a balanced plate, serve a moderate portion with vegetables and a side such as potatoes or spaghetti.

Getting the seasoning to stick

Spice coating: spread the merquén and pepper evenly over the whole surface so each slice gets seasoning. Press the mixture gently against the pork as you apply it.

Salt: the recipe leaves the amount to taste, so season according to your preference rather than assuming the spice blend is salty.

Roasting in two stages

Initial heat: the method starts in a hot oven for 15 minutes, then calls for a reduction to medium heat. This gives the outside an early burst of heat before the longer cooking stage.

Timing: cook for another 35–45 minutes at medium heat. The source gives temperature levels rather than specific oven settings, so follow your oven’s high and medium settings.

Checking when it is done

Centre: because the recipe specifies a large piece of pork, use a meat thermometer in the thickest part if you have one, and follow food-safety guidance for pork. Resting the meat briefly before slicing helps keep the juices from running straight onto the board.

Slices: cut across the grain for more tender-looking portions. If the centre is not ready, return the pork to the oven and check it again.

Sage and olive oil

Sage: scatter the leaves on the bottom of the roasting dish, as directed, so they warm in the oil beneath the pork. Keep them in the dish as it roasts.

Oil: only a little is called for, enough to coat the base of the dish. The recipe does not specify an exact quantity.

What to serve alongside

Spaghetti and hearts of palm: these are the suggested accompaniments in the recipe. Serve them alongside the sliced pork for a simple lunch.

Other sides: roasted vegetables, potatoes or a crisp salad also pair well with the warm spice and savoury sage.

Recipe notes & tips

• Pat the pork dry before spreading on the spice mixture so the coating adheres more easily.
• Season the meat evenly, including the sides, rather than coating only the top.
• Use a roasting dish large enough to hold the pork without crowding it.
• Check the thickest part of the pork rather than relying on colour alone.
• Let the pork rest briefly before slicing and serving.

Variations

• Extra chilli: add more merquén for a more pronounced heat.
• Garlic: rub a little crushed garlic over the pork with the spice mixture.
• Fresh sage: use fresh sage leaves in place of the dried leaves.
• Vegetable side: serve with roasted seasonal vegetables instead of spaghetti.
• Citrus note: serve with lemon wedges for a bright contrast.

Common mistakes to avoid

• Uneven coating: spread the spice mixture over every side so the seasoning is distributed through the slices.
• Guessing doneness: check the thickest section with a thermometer and continue cooking if needed.
• Slicing too soon: rest the roast briefly first to limit juice loss on the board.
• Too much oil: start with just enough to coat the roasting dish, as the recipe calls for only a little.
• Crowded roasting dish: choose a dish that gives the pork room to sit without being tightly packed.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3–4 days. Reheat until steaming hot, or slice cold for sandwiches.

Frequently asked questions