Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Pork Fillet With Creamy Wine And Prune Sauce
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Tender pork fillet medallions served in an indulgent, creamy sauce – this gourmet dish will be a favourite with everyone.
Prep time: 10 mins
Cook time: 15 mins
Serves: 2
Cooking Skill: Easy
Ingredients
225g
lean pork fillet, cut into medallion slices
1 tablespoon
oil
1
garlic clove, peeled and finely chopped
25g
dried prunes, roughly chopped
90ml
white wine
4 tablespoons
crème fraîche
2 tablespoons
freshly chopped parsley
Method
Step 1
Heat oil in shallow pan and cook the pork medallions with the garlic, until coloured on all sides about 8-10 minutes.
Step 2
Add prunes and white wine and allow to reduce slightly. Lower heat and add crème fraîche, heat through slowly.
Step 3
Sprinkle with parsley and serve immediately with sauté potatoes and seasonal green vegetables.
Method
Step 1
Heat oil in shallow pan and cook the pork medallions with the garlic, until coloured on all sides about 8-10 minutes.
Step 2
Add prunes and white wine and allow to reduce slightly. Lower heat and add crème fraîche, heat through slowly.
Step 3
Sprinkle with parsley and serve immediately with sauté potatoes and seasonal green vegetables.
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