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Pork
Fillet Recipe
From the Mediterranean
Pam’s
Personal
Favorite.
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 above).
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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.
Pork
Fillet Recipe Method.
- OK – first put
all your marinade ingredients in
a baking tray or dish.
- Now – roll the
meat in the marinade until you
have it well covered.
- Leave it to
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, 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 a hot pan with
some olive oil.
- Place them in
a pre-heated oven at
170ºc./340ºf. for 15-20 minutes.
- Remove from
the oven and slice each ½ fillet
into three pieces cutting on the bias.
- Reheat your
sauce and plate up!
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A Great Mediterranean Dish
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