Pork fillet is fairly economical these days too and is leaner than other parts of the pig, but still has a great flavour.
I add just a light drizzle of truffle oil at the end of the cooking process here for a touch of decadence and whilst it takes less then 30 minutes to prepare and cook, this family meal really does feel quite special.
I used double cream here simply as I had it in stock, but you could use a lighter creme fraiche or sour cream here to lighten the calorie / fat intake.
I used chestnut mushrooms for the same reason - if you are able to get hold of some wild mushrooms, this will intensify the flavour here.
The below serves a family of four.
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| Pork Fillet in a Creamy Mushroom Sauce |
Here’s how:
- Tiny drizzle of oil
- Pork fillet (about 300g is sufficient)
- 250 chestnut mushrooms
- 1 white onion
- 1 clove garlic
- Splash of white wine
- 200ml double cream
- 1/2 tsp dried thyme
- Handful fresh parsley
- Drizzle of truffle oil
Firstly place on a low heat a drizzle of olive or vegetable oil in a non-stick pan.
Peel and dice the onion and mince the garlic and add to the pan to gently saute.
Now roughly slice the mushrooms and set aside for the moment.
Roughly chop the parsley and set this aside for the end.
Now cut the pork into little medallions of meat, about 1-2cm thick and then season generously on both sides with salt and black pepper.
Once seasoned, add them to the pan and allow to brown on one side, which should only take a few minutes and them turn to cook the other side. You’ll see once the meat is cooked as the colour of the little medallions shifts.
Once the meat is cooked through add in the mushrooms with the dried thyme for a couple of minutes, stirring them around to ensure they get a little sauteeing, but don’t over cook.
Add the splash of white wine and as soon as that has cooked away, add the cream and season again.
Allow this to gently cook down for five- seven minutes, remove from the heat, drizzle over the truffle oil and stir through the fresh parsley and serve with your choice of accompaniments. Enjoy!
Peel and dice the onion and mince the garlic and add to the pan to gently saute.
Now roughly slice the mushrooms and set aside for the moment.
Roughly chop the parsley and set this aside for the end.
Now cut the pork into little medallions of meat, about 1-2cm thick and then season generously on both sides with salt and black pepper.
Once seasoned, add them to the pan and allow to brown on one side, which should only take a few minutes and them turn to cook the other side. You’ll see once the meat is cooked as the colour of the little medallions shifts.
Once the meat is cooked through add in the mushrooms with the dried thyme for a couple of minutes, stirring them around to ensure they get a little sauteeing, but don’t over cook.
Add the splash of white wine and as soon as that has cooked away, add the cream and season again.
Allow this to gently cook down for five- seven minutes, remove from the heat, drizzle over the truffle oil and stir through the fresh parsley and serve with your choice of accompaniments. Enjoy!
Here's a couple of other pork recipes:
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