Tuesday, 17 April 2012

Pork Dijonnaise

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...

Serves 2

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
Vegetable oil

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.

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