This is a bit of a grown up dinner, good for a dinner party or a nice meal for two. Pork Fillet is a posh cut of the pig but is still really affordable and makes a tasty dinner when served with a creamy sauce. The mushrooms bring a subtle earthiness which balances out the richness of the creme fraiche and the pork. Plus, I love mushrooms. It’s only been in the past few years that I’ve eaten them as I never appreciated their texture, but now I don’t know how I lived without them. My pork fillet with mushroom sauce is great served with some seasonal greens and mustard spiked mashed potatoes.
What you need:
- 250g pork fillet
- 1 tsp mustard powder
- 1 tbsp plain flour
- 1 tbsp olive oil
- 1 red onion, finely diced
- 20g butter
- 250g chestnut mushrooms, sliced
- 2 cloves garlic, minced
- A pinch of dried thyme
- 60ml marsala wine
- 150ml creme fraiche
- A few tablespoons of water
What you do:
- If your pork fillet has been presented to you in the form of a whole loin, you need to cut it into medallions about an inch thick then bash them lightly with a meat mallet or other suitably blunt object so that you have about 6 sort of round discs of meat. If your fillet is already in medallions then good for you, you’re ready to move on to step two.
- Mix the mustard powder and flour together on a plate and dunk your pork fillet pieces into the mixture and coat finely, dusting off any excess.
- Heat the olive oil in a large frying pan and cook your pork medallions for a couple of minutes on each side until they are cooked through and golden brown. You may need to do this in batches if your pan isn’t big enough to hold all the meat in a single layer. Once cooked, transfer the pork to a plate and cover with foil to allow it to rest and keep warm.
- In the same pan, fry off your diced red onion over a low heat until it is soft and sweet, then remove from the pan and add to the resting pork.
- Now, to the same pan, add the butter along with your mushrooms, garlic and thyme. Cook the fragrant mushrooms in the butter until they brown and start to crisp. Be patient with this as the mushrooms will need to release all their juices before the frying process can start. Just watch and see, and enjoy the smells floating around your kitchen as you do so.
- Next, add the marsala and bubble away for a minute or so to reduce the liquid slightly, before stirring through the creme fraiche. Now it’s time to unite the pork and onions with the creamy mushroom sauce, so add these back to the pan and give everything a good mix. Season gently, add a splash of water and allow this to cook together for a minute or two before serving with creamy mash and some green veg.