Pork Fillets?

Question

i have some pork fillets at home which want to use to make for tea tonight. Does anyone have any suggestions? I have a few ...requirements tho
1) It's gota be cheap
2) It's gotta be simple
I have in the house usual storecupboard ingrediants.
I've had a look at various recipes online but still can't find anythgn quite right.
Please can i have your ideas! 10 points up for grabs for the tastiest!
THANKYOU!!! XX

Answer 1

Grill them, and serve them with boiled potatoes, peas/beans, carrots and gravy.

Answer 2

Boozy Pork Fillets
4 x 175-225g (6-8oz) Pork Loin Fillets
150ml (¼ pt) Madeira
25g (1oz) Butter
1 tbsp Chives
1 tbsp Olive Oil
1 tbsp Parsley
1 tsp Basil
Salt and Black Pepper

Beat the pork fillets to tenderise and flatten.
Heat the oil over a medium heat, add fillets, when you turn the fillets season the cooked side
Fry until the fillets until they are lightly caramelised.
Remove the fillets and keep warm.
Add the Madeira scraping the bottom of the pan to de-glace.
Allow the liquid to reduce to a third of it's original volume.
Whisk in the butter, add the chopped herbs.
Coat the fillets with the sauce and serve.

Answer 3

Chop the fillet into small pieces (not too small - maybe a mouthful). Then start heating some oil in a big frying pan or wok. Prepare some of your favourite vegatables (chopped into small pieces) - mine would be onions or chopped spring onions, courgette, carrot, one or two cloves of garlic crushed (maybe do an extra one and smear it over the pork), small tomatoes. Chick the pork into the hot oil, get rid of the raw colour look, then toss in the vegatables. Get some runny honey (or brown sugar and water) and mix with a couple of tablespoons of soy sauce - then chuck it in. Season with some powdered ginger (fresh is better), salt and pepper - to your taste. Make sure the pork is cooked through - then serve! Hope this is okay for you.

Answer 4

Great way to prepare butterflied pork chops!"
Original recipe yield: 4 servings.
Prep Time:15 Minutes
Cook Time:40 Minutes
Ready In:4 Hours 55 Minutes
Servings:4 (change)

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INGREDIENTS:
4 pork chops
4 teaspoons honey
2 cups Worcestershire sauce
ground black pepper to taste

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DIRECTIONS:
Slice each chop down the center horizontally, cutting not quite through. Open flat to resemble a butterfly. You can also ask your butcher to prepare the meat in this way.
In a large, shallow dish, mix together honey and Worcestershire sauce. Marinate pork chops in the mixture for no more than 4 hours.
Prepare barbecue for indirect cooking.
Pepper the chops to taste, and place on well oiled grate. Cook over medium low heat for 35 to 40 minutes.

This is from a recipe website that I use all the time. It's a great site... easy to use... just type in a key word and there will be tons of recipes from people all over the country. The recipes are even rated (up to 5 stars) by people who have actually tried the recipe and judged it's taste, preparation ease, etc. Here's the link: http://allrecipes.com/default.asp

Answer 5

pork in port and onion gravy

Ingredients

salt and pepper, to taste
140g/5oz pork tenderloin fillet
1 tbsp vegetable oil
For the mustard mash
1 potato, peeled and diced
3 tbsp water
1 tsp wholegrain mustard
1 tbsp double cream
1 tbsp butter
salt and pepper, to taste
1 tbsp chives, chopped
For the green beans
30g/1oz green beans, topped
200ml/7fl oz boiling water
1 tbsp olive oil
For the port and onion gravy
½ onion, sliced finely
1 tbsp butter
miniature bottle of port
1 tbsp tomato purée
1 beef stock cube
3-5 tbsp water

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Season the pork tenderloin, to taste.
3. Heat a small frying pan, add the oil, and when hot, add the pork.
4. Seal on all sides, to get a good colour-30-40 seconds each side, then place into a hot oven, to finish cooking, for 5-7 minutes.
5. To make the mustard mash, place the diced potato into a microwave-proof bowl, with the water, and cling film over the top.
6. Microwave for 6 minutes, or until cooked.
7. Drain any excess water away, then mash with a masher, or a potato ricer, stir in the mustard, the cream and the butter, season to taste, then add the chives, just before serving.
8. To cook the green beans, simply place the beans into the boiling water, to cook for 2-3 minutes.
9. Drain, then toss in the olive oil, to taste.
10. To make the port and onion gravy, place the finely sliced onion into a small pan with the butter, to fry for 2-3 minutes, or until softened and a good golden colour.
11. Add the port, flambé briefly, then add the tomato purée, crumble in the beef stock cube, and add enough water, to loosen.
12. Cook for a further 3-4 minutes.
13. Serve over the roasted tenderloin fillet, the mash and the green beans.

or how about:
pork with mustard mash?:

For the pork:
2 tbsp olive oil
275g/9¾oz pork fillet
salt and freshly ground black pepper
For the mash:
1 large baking potato, peeled and cubed
1 splash full fat milk
1 knob unsalted butter
1 tbsp wholegrain mustard
salt



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in an ovenproof sauté pan.
3. Season the pork then fry for 4 minutes to seal all over.
4. Half fill a medium saucepan with water. Season with salt and bring to the boil.
5. Boil the potato for 8-10 minutes.
6. Transfer the pork to the oven and roast for 8-10 minutes.
7. Drain the potato then return it to the pan off the heat.
8. Remove the pork from the oven and allow to rest.
9. Mash the potato with the milk and butter, then stir in the mustard.
10. Slice the pork on the diagonal and serve alongside the mash.


hope whatever you make turns out yummy!

Answer 6

Don't know how good you are at pastry(I'm rubbish,so I bought ready made. Last week, I cooked a pork fillet,sliced it lengthwise, then fried loads of onion. Sandwiched it between the pork and wrapped it in short crust pastry. Served it with potato and gravy.
Now I've written it down, it doesn't seem that simple, but it's the only thing I've ever done with it.

Answer 7

Chop fillets into bite sized chunks. Slice onion and fry oinion in 2 oz BUTTER (don't use oil or lard). When onions start to brown, add pork and fry for approx 3 -4 mins. Strain off pork and onions into casserole dish with slotted spoon (saving as much butter in fry pan as possible) Add long grain rice to butter and fry until rice has absorbed all butter. Add 1 1/4 Pts stock, 3 Tbl spoons Soy Sauce, curry powder, Garam Masala and cumin powder to rice - bring to boil. Pour over pork and onions in casserole dish and place in hot oven for 1 1/2 hrs. take out of oven - add quantity of frozen mixed veg (defrosted) and return to oven for 30 mins.

Bon appetite

Answer 8

I like to make country style pork chops take the chops beat em with a tenderizer salt and pepper both sides dip the tenderized meat in flour then scrambled egg mixture then italian style bread crumbs and pan fry theese are very good and nice and tender too!

Answer 9

Mix up some honey and some mustard and marinate the pork for about 30 mins then grill, delicious.
Another one to try is some plain yoghurt mixed with some chilli powder then grill, low fat and tasty.

Answer 10

The simplest thing is to grill them with a light sprinkling of herbs salt and pepper (both fresh ground) and serve with veg and potatoes or salad.

Curry
Stirfry
Casserole
Satay sauce (peanut butter, lemon juice, soy sauce, chilli, sugar and water)

Thats all my ideas I'm afraid!

Answer 11

make some pork kebabs . use bamboo sticks and add peppers mushrooms onion corguette and anything else u fancy . skewer the bit n bobs and coat in small amount of oil and grill them . marinade pork if you like first