Can you suggest a good recipe for pork fillet?

Answer 1

My mum does a great recipe with pork fillet.

She partially cooks the fillet with veg & plenty of garlic. Then when only half done she lets it 'rest before wrapping the fillet in puff pastry (with the cooked veg), put it back in the oven till cooked & it stays beautifully moist. YUM

Answer 2

18 large dried pitted prunes
2 cups dry white wine
6 rib pork chops, 1 1/2-inch thick
Canola oil
1/4 cup each diced carrot, celery, and onion
2 to 3 tablespoons unsalted butter
1 cup heavy cream or creme fraiche
2 teaspoons red currant jelly
1 teaspoon lemon juice
1 tablespoon minced parsley

Simmer the prunes in the wine over moderate heat, covered, until plump and tender, about 10 minutes. Strain and reserve the red wine.

Bone and tie the pork fillets. Saute the fillets in the oil until they are a rich golden brown on all sides, 3 to 4 minutes. Transfer fillets to a plate. Add the mirepoix and the bones to the pan and saute to brown lightly, 8 to 10 minutes. (Additional oil may have to be added to keep the mirepoix from burning.)

Add the wine from the prunes and deglaze the pan. Place the pork fillets on top of the mirepoix (the liquid should come part way up the pork chops), cover, and simmer gently over very low heat or until the fillets are tender when pierced with the tip of a sharp knife, 5 to 8 minutes.

Place the fillets in an oven pre-heated to 325 and immediately turn off the heat. The meat should be cooked within 10 and 15 minutes. Take care not to overcook the pork. Use tongs to transfer the meat to a heated platter and remove the strings. Arrange three prunes on each fillet, then cover the fillets with foil.

Pour the rest of the contents of the pan through a fine-mesh strainer, pressing down on the vegetables to extract all the juices. Return the juices to the pan and reduce by half rapidly, stirring and scraping any brown bits that cling to the pan. Add the cream and continue to boil down rapidly until the color becomes a light beige and the mixture is thick enough to coat the back of a spoon.

Whisk in the jelly and continue to cook, whisking, until the jelly is dissolved. Taste and correct seasoning of the sauce. Spoon the sauce over the fillets, sprinkle with minced parsley, and serve.

good luck

Answer 3

1

Answer 4

This is really simple
Marinate the fillet in about 5 or 6 tbsps of clear honey (in fridge for at least 3 hours)
Cut into small fillets about 2 inches thick.
Pan fry in good olive oil for a few mins each side then add a good glug of apple cognac, flambe, remove the fillets (keep warm) reduce the apple cognac into a nice glaze, stir in a knob of butter and season with salt and pepper)
Serve over mash (with apple cooked into the potato) and green beans

Answer 5

I won a prize at the San Diego County Fair last year with this one. It's spicy!

JERK PORK CASSEROLE

3-4 Pork steaks, chops or filets
1 ½ cups water
1 ½ cups rice (not instant)
1 can condensed cream of celery soup
2 tsp salt
1 tsp white pepper
1 ½ tsp garlic powder
1 tbsp onion flakes
1 tbsp Jamaican Jerk seasoning
2 tbsp dried or fresh parsley

Preheat oven to 350. Whisk all ingredients except pork and rice until condensed soup is no longer lumpy. Pour rice into a 9 x 13 baking dish. Pour liquid over rice and shake gently until liquid and rice are evenly mixed and well dispersed. Place pork steaks on top of mixture. Cover baking dish with aluminum foil and bake for 1 hour. Remove foil, increase oven temperature to 450 and bake another ten minutes or until pork is browned. Serves 3-4.

Answer 6

Honey Sesame Pork Tenderloin
4 servings

1/2 cup soy sauce
1 Tbsp finely chopped ginger root - or - 1 tsp ground ginger
1 Tbsp sesame oil
2 cloves garlic, finely chopped
1 lb pork tenderloin
1/4 cup honey
2 Tbsp packed brown sugar
1/4 cup sesame seed

Mix soy sauce, ginger root, sesame oil, and garlic. Place tenderloin in plastic bag; pour soy mixture over tenderloin. Refrigerate at least 8 hours, but no longer than 24 hours. Heat oven to 400 degrees. Remove tenderloin from marinade; pat dry. Mix honey and brown sugar in shallow dish. Roll tenderloin in honey mixture, coating thoroughly; roll in sesame seed. Place in shallow roasting pan. Roast uncovered 20 - 30 minutes or until meat thermometer registers 115 degrees. Let stand 5 minutes before slicing.

Answer 7

ALOHA PORK CHOP SKILLET
Prep Time: 5 min
Total Time: 30 min
Makes: 4 servings
2 tsp. oil
4 bone-in pork chops (1-1/2 lb.)
1 medium each: red and yellow pepper, cut into chunks
2 cans (8 oz. each) pineapple chunks in juice, undrained
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT CATALINA Dressing
1-1/2 tsp. garlic powder
1-1/2 cups MINUTE White Rice, uncooked
HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
ADD peppers, pineapple with its juice, broth, dressing and garlic powder; mix well. Bring to boil. STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F.) Remove from heat; let stand 5 min.
TIPS
Substitute 4 small boneless skinless chicken breasts (1 lb.) for the pork chops. Prepare as directed, increasing browning time to 5 to 6 min. on each side.

Answer 8

Marinate in a mixture of tequila lime ginger and garlic for 3 hours then slap em on the weber bon a petie

Answer 9

pork fillet with spiced-red-cabbage: prep30 mins. cooktime:2hrs.1 sm. red cabbage. 1onion finely chopped. 1dessert apple peeled and cut into chunks. 1/2tsp ground nutmeg. 55m1/2fl.oz. red wine vinegar. 4tsp. brown sugar.

Answer 10

yes. it is great in a crockpot. i like to add potatoes and onions and beef broth (or water) but better with broth, and add 3 tbsp bbq seasoning. it is soooo gooooood.