Tuesday, 17 April 2012
Pork fillet, unlike beef fillet, is rather cheap by comparison and just as flavoursome, this recipe puts the pork fillet with Marsala wine and Dijon mustard to create a sweet and sour taste that will have you coming back for more...
400g Pork fillet, (slice into two sections if too large for your pan)
2 Tablespoons Dijon mustard
125ml Double cream
150ml Marsala wine
2 Large shallots, finely chopped (or 6 small shallots)
Knob of butter
1. Preheat the oven to 180C.
2. Season the pork fillet with a pinch of salt and pepper and using one tablespoon of the Dijon mustard, spread evenly all over the pork using a pastry brush.
3. Heat a splash of vegetable oil in an oven-proof frying pan (if you do not have one, place a tray in the oven to heat up prior to this step) and allow the pan to get hot almost to the point of smoking on a high heat. Once hot, add the pork and sear on all sides until browned.
4. Place the pork into the oven and cook for 30-35 minutes, turning once every 10 minutes to ensure the pork cooks evenly and does not burn.
5. Melt the knob of butter in another pan over a medium heat and add the shallots, cook for 2-3 minutes or until the shallots soften, add in the Marsala wine and reduce by a third.
6. Add in the cream and remaining mustard and stir, check for seasoning and heat the sauce through until it thickens slightly, this should take around 3-5 minutes.
7. Remove the pork from the oven and rest for 3-5 minutes to allow the juices to settle, producing a succulent finish. Slice the pork and add to the sauce, stir and serve with mashed potatoes.