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Mediterranean
Pork
Fillet Recipe
Pork
Fillet – Tenderloin of Pork
This
Pork Fillet Recipe is
straight from the Spanish Mediterranean and is a
personal favorite of both of us specially
Pam. It looks a bit complicated, but it’s really easy
to prepare and worth the little bit of effort.
The tender pork is trimmed of all fat and sinew –
rolled in the marinade and seared in the pan. Then it’s popped into the
oven for fifteen minutes while you make the sauce.
The combination of tender meat, rich red wine and
double
mushroom sauce, is just to Die
For.
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Ingredients
for Four People
Two medium sized pork fillets/tenderloins –
trimmed and cut in half (see photo below).
For the
Marinade
One clove of
garlic finely
chopped.
One teaspoon
each of dried thyme, marjoram and black pepper.
Salt to taste.
1/2 a lemon
(juice of).
Two
tablespoons of extra
virgin olive oil.
For
the Sauce
One onion –
including skin
coarsely chopped.
One large
carrot coarsely
chopped.
one clove of
garlic bashed.
One glass of
red wine –
about 150ml.
One glass of
chicken stock
about 150ml.
Half a pound
of mushrooms –
½ finely sliced – ½ coarsely chopped .
One teaspoon
of cornflour/corn starch – slaked in a little cold water.
Extra virgin
olive oil
– to fry.
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OK – first put
all your marinade ingredients in
a good roasting tray or dish.
Now – roll the
meat in the marinade until you
have it well covered.
marinate
for half an hour or more
if you prefer.
Right – now
you can start to make the sauce, fry the onion, carrot and coarse
mushrooms in some olive oil
in a non stick fry pan, making
sure to brown them.
Reduce the
heat and add the garlic. Add the liquid
and bring to the boil. Simmer for
twenty minutes.
Meanwhile fry
off your remaining mushrooms in
some olive oil
–making sure they color
a little.
Strain the
sauce through a fine sieve into
another pan and bring back to the boil.
Add the
mushrooms.
Reduce to half
the original volume (approx.)
and thicken to the right consistency with the corn flour/corn starch,
reserve.
Now sear the
pork fillets in some olive oil in a non stick fry pan with a metal
handle.
Place it in
a pre-heated oven at
170ºc./340ºf. for 15-20 minutes.
Remove from
the oven with a thick oven glove, and on a chopping board slice each ½
fillet
into three pieces cutting on the bias.
Reheat your
sauce, add the parsley, arrange the pork on warm dinner plates and pour
the
sauce over. Enjoy!
We bought this non-carcinogenic Le Creuset fry pan 3 years ago because
we were fed up with crumbling dangerous teflon on past purchases! We
have used it regularily on the hob and in the oven and it is still
perfect and non stick. Well worth the investment.
New! Comments
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Ask Pam
she loves to help with any recipe queries that you may have.
One onion –
including skin
coarsely chopped.
New! Comments
Have your say about what you just read! Leave me a comment or ask a culinary question in the box below.