Roasted pork fillet with creamy sauce

This dish is quite similar to the famous Italian, Braciole alla Panna. But we have chosen to use whole roasted pork instead of pork chops.

This dish may seem difficult to make, but it’s really quite simple. As a side dish, why not try Creamy Garlic Mashed Potatoes with Thyme or Chips.

Ingredients (for 4)

15ml/1tbsp olive oil
25g/1oz butter
800g/1 3/4lb pork fillet (tenderloin)
salt and pepper
200ml/7fl oz white wine
1tbsp all purpose flour
300ml/10 1/2fl oz double cream
300-400g/12oz fresh mushrooms, which you cut into slices

Preparation method

Preheat the oven to 180C/350F/Gas4.

Remove any fat or sinew for the outside of the pork fillet.

Heat oil and butter in a frying pan. Add the filet and cook until lightly browned all over. Remember to retain the oil and butter in the pan, we will make use of this later.

Place the fillet in an oven-proof dish and bake it in the oven for around 20 minutes.

Remove the fillet from the oven and let it rest for at least 10 minutes before you slice it.

Add the mushrooms to the same frying pan, that you cooked the pork filets in earlier. You will probably need to use more butter than the recipe, while cooking them. When finished, remove the mushrooms from the frying pan and put them on a platter while you start working on the sauce.

Add the white wine to the frying pan and increase the head, until the wine has reduced in half.

Mix the flour and the cream together and add the mixture to the pan and whisk it all together.

Season with salt and pepper and allow it to simmer for approximately 5 minutes, while stirring.

Then you will have to add the mushrooms and continue cooking on low heat for approximately 5 minutes or until the sauce has thickened.

When you are satisfied with the results, you can add the slices of pork fillet on a serving dish and then pour the sauce over.

Buon Appetito!

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