Tag-Archive for » Pork Fillet «
This is a super simple recipe with a wonderful end result. If you making this for guests the sweet and sour leek mixture can be prepared ahead of time and just reheated before serving. I have listed between 800g to 1 kg pork fillet this is just depending on appetites and whether or not you serve as is or with a potato accompaniment, if you are serving with just the vegetables you would want to serve larger portions of meat. Feel free to change vegetables I have made this with asparagus, squash, snow peas it is really whatever you enjoy or what you want to use up in your fridge.
Ingredients
800g-1kg pork fillets (Read note above)
200ml Hot water
1 Teaspoon chicken stock granules
2 Leeks, sliced thinly (about 700g)
3 Cloves garlic, crushed
2 Tablespoons brown sugar
2 Tablespoons red wine vinegar
2 Medium green apples (like granny smith about 300g)
2 Tablespoons butter
1 Tablespoon brown sugar extra
400g Baby carrots
350g Broccoli/cauliflower mix
1 Cup water
1 Teaspoon chicken stock
3 Teaspoons balsamic vinegar
1-2 Teaspoons cornflour
Method
1. Preheat oven to 200 degrees Celsius.
2. Place pork, in an oven proof dish, rub with olive oil, cook pork between 30-45 Min’s depending on weight, Pour some of the stock from the leeks over pork about half way through cooking time.
3. Mix stock with hot water, pour half the liquid into a pan, add leeks and garlic, cook until leek softens.
4. Add sugar and vinegar, cook stirring about 5 Min’s or until leek caramelises. Add remaining stock, bring to the boil, reduce heat, simmer, uncovered until, liquid reduces by half, about 5 Min’s, keep warm.
5. Peel, core and halve apples, cut into thick slices.
6. Melt butter in a pan, cook apples and extra sugar, stirring, until apple is browned and tender.
7. Boil, steam or microwave vegetables until tender.
8. Remove pork from pan, cover to keep warm, in a small saucepan add juices from pork, with the extra cup of water, stock and balsamic vinegar, bring to the boil, reduce heat slightly, mix a little water with the cornflour add, stir until mixture thickens.
(I said 1-2 teaspoons cornflour depending on whether you want a thinner or thicker sauce.)
9. Slice pork thickly and serve immediately.
To Serve: Mound vegetables on a plate, arrange sliced pork over veg and top with sweet and sour leek and caramelised apples, drizzle with sauce.
All photos taken by me unless otherwise stated.
I made this a few nights ago from a zaar member’s recipe, they had entered a competition where you had to come up with recipes only using certain listed ingredients. I thought this was an excellent recipe I altered a couple of things as I didn’t have to stick the ingredients. My pork loin was very lean so I added 1/2 teaspoon beef stock granules to the sauce as I did not get enough juice from the meat. I also used 4 tablespoons of grated Gruyere and Parmesan, added half to the sauce and saved the other 2 to sprinkle over the top. A great recipe that is very easy to make if you want to read other reviews or see more photos please click here.
Ingredients
1lb Pork tenderloin
2-3 Tablespoons all-purpose flour
1 Cup dry white wine
1 Cup milk
2-3 Tablespoons chopped sun-dried tomato
1/2 Cup frozen chopped spinach, thawed and drained
2-3 Tablespoons grated asiago cheese (I did 4 Tablespoons Parmesan/Gruyere mix.)
Sea salt, to taste
Fresh ground pepper, to taste
Method
1. Preheat oven to 325 degrees.
2. Place tenderloin in baking dish sprayed with non-stick spray.
3. Season with salt and pepper to taste.
4. Bake 35-40 minutes or until desired doneness.
5. When pork is done, remove from pan and keep warm.
6. Pour 2-3 Tablespoons of drippings from the pork into a medium saute pan. I had a very lean pork loin and only got about 1 tablespoon so I added 1/2 teaspoon beef stock granules.
7. Heat over medium high heat; whisk in flour. Cook for 1 minute, stirring constantly with whisk.
8. Slowly whisk in white wine; stir until smooth.
9. Reduce heat and continue cooking until thickened and reduced by half, stirring as needed.
10. Gradually stir in milk; bring to a simmer.
11. Cook over medium heat until smooth and thick, stirring constantly.
12. Add chopped sun-dried tomatoes and spinach.
13. Continue cooking until completely heated through. Mixture will be somewhat thick.
14. Slice pork tenderloin into medallions, approximately 1/4-1/2 inch thickness.
15. Arrange pork medallions on serving plate, top with spinach-tomato mixture.
16. Season with salt and pepper, if desired.
17. Sprinkle asiago cheese over the top and serve hot!
I served over celeriac mash.
All photos taken by me unless otherwise stated.
