I am not the greatest lover of pork, I have eaten it several times but mostly at other peoples houses. It is not something I would readily go out and buy except for ribs (I do adore ribs).

A couple of years ago I called my husband at work to ask him to stop on his way home and get some steak (fillet Mignon) he came home with pork. His excuse “It said fillet mignon on it”, anyway I wasn’t about to not eat it, so I made it with this sour cream paprika sauce and it was delicious.

Ingredients Olive oil
900g-1kg Pork fillet (Also known as pork tenderloin just like steak, this is the fillet mignon of pork, it is more expensive than other cuts but has hardley any fat and is very yummy, buy 2 fillets 450-480g each fillet.)
flour

For the Paprika Sauce

Olive oil
30g-40g Butter
1 Small onion, finely chopped
3 cloves garlic, Crushed
150-200g Mushrooms, sliced (I use swiss brown but button mushrooms are fine)
1 Dessertspoon Worcestershire sauce
3 Teaspoons tomato paste
11/2 Teaspoons paprika
1 Teaspoon chicken stock, concentrated (powder, cube or paste.. Mine is quite dense so you may have to adjust for taste depending on what you use.)
180ml sour cream
2 Teaspoons lemon juice
1/4 cup water

Method

1. Slice pork diagonally (allow 3-4 slices per person) and beat with a meat mallet to flatten slightly.

2. Heat some olive oil in a pan. Dust pork with flour and shake away any excess flour. Place pork in pan and cook until browned on both sides and tender.

For the Sauce

1. Heat about a Tablespoon of olive oil in a pan, add onion and garlic and cook until soft. Add the butter to the pan along with the sliced mushrooms cook until mushrooms are tender.

2. Add Worcestershire sauce, tomato paste, paprika, water, chicken stock and lemon juice. Simmer for a few minutes and pour in sour cream stir until heated through.

To serve place sliced pork on plate and pour sauce over. I served mine with cauliflower mash and garlic butter vegetables.

4 servings

All photo’s taken by me unless otherwise stated.