What can I do with a Pork Fillet?

Question

Any exciting ideas for me?

Grapes and cinnamon??? I def wont be coming to your house for dinner! lol x

Grizzly: you're thinking of chicken fillets! And I don't have that problem anyway!!

Answer 1

Coat with stone ground mustard and crushed black pepper, then sautee in a pan with butter and a little white wine. Once cooked, remove Pork, and add Heavy cream (or milk) to pan, mix and reduce. This makes a nice mustard cream sauce to go over the pork filet. mmmmmmmm

PS. Horseraddish mashed potatoes would be the perfect side dish.

Answer 2

Stuffed pork fillet with roasted apples







Ingredients
25g/1oz butter
1 onion, finely chopped
175g/6oz fresh white breadcrumbs
1 lemon, juice and grated zest
2tsp fresh thyme, chopped or 1 tsp dried
handful of fresh parsley, chopped
1 egg, beaten
2 large pork fillets, about 450g/1lb each in weight
6 back bacon rashers, rinds removed
1 tbsp oil
4 eating apples
2tsp plain flour
425ml/¾pt chicken or vegetable stock
salt and pepper



Method
1. Preheat the oven to 180C/350F/Gas 4. Melt the butter in a small pan and gently fry the onion for 5 minutes until softened and slightly browned. In a bowl, mix together the breadcrumbs, lemon zest, herbs and a good sprinkling of salt and pepper. Add the onion and the beaten egg and mix well.
2. Split each pork fillet almost in half down the length and open out. Spread the stuffing down the length of one fillet, then cover with the other, cut-side down.
3. Stretch the bacon rashers with the back of a knife, wrap around the pork and tie at intervals with string. Transfer the stuffed pork to a roasting tin, drizzle with the oil and roast for 45 minutes.
4. Meanwhile, quarter, core and thickly slice the apples and toss in the lemon juice. When the pork has roasted for 45 minutes, add the apple slices to the tin, stirring the pan juices around to coat the apples. Return to the oven for a further 20-25 minutes until the apples are tender and the pork is cooked. Test by piercing the thickest part with a fine skewer - the juices should run clear. Transfer the pork and apples to a warm plate, cover with foil and keep warm while you make the gravy.
5. Put the roasting tray on the hob and stir in the flour. Gradually stir in the stock until the gravy starts to thicken and becomes smooth. Simmer for 5 minutes, taste and season if necessary. Cut the pork into thick slices and serve with the apples and gravy.

Answer 3

Preparation time less than 30 mins

Cooking time less than 10 mins







Ingredients
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.

Answer 4

Incredibly Easy and Melt in your mouth Delicious!!!

Gravy Baked Pork Chops
Serves 4

4 (1-1/4 inch thick) Pork Chops
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 Tbsp Unsalted Butter
3/4 Cup 2% Milk
1/4 Cup Water
1 (10-3/4 oz can) Cream of Mushroom Soup

Instructions:
Preheat the oven to 350º F.

Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Sauté the pork chops in the butter for about 5 minutes per side.

In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

Bake for 45 minutes. Serve immediately.

Answer 5

Trix, you r a good cook and u know the best thing to do is:

add some spices...garlic,tumeric, peppers,tyne etc.

If u have any tomato sauce - like pasta sauce, just tip a bit on it. Then wrap the fillet in some foil and oven bake it for 1 hour 30 mins or so.

Unwrap the foil - increase the oven temp - and let it brown up and develop a crispy surface.

Serve your creation with boiled rice & veggies or whatever staple you desire.

Good wishes...

Answer 6

Schnitzel! Wonderful.

Pound the fillet till pretty thin. Dust in flour, dip in an egg batter, bread with bread or cracker crumbs (seasoned with pepper and paprika) crumbs and fry in hot oil. Serve with a slice of lemon, Someone told me they put a fried egg on top when served in Germany, but I never saw one like that when I was there - lived there for over 5 years! They are wonderful.

Answer 7

mmmmm... that fine
1 )Grill it or fry it in little oil, salt, pepper and serve with mixed green salad and potatoes gratin: cut potatoes in thin round slices, salt+pepper + little nutmeg them, put them as layers in a buttered pyrex, add cream and cover with grated cheese. in th oven for about 40-60 min.
2) Fillet Wellington: in a sauce pan with oil saute cut mushrooms+fined chopped onions +parlsey. Take the mixture out. In the left over oil+ some extra oil, brown the fillet - 3 min each side, finish with a dash of cognac or sherry. Roll thin puff pastry, lay the mushrooms mix + in th emiddle th efillet. Wrap it up, stick the edges with cold water and bake in the oven 30 min. After 20 min. -if pastry golden brown already, cover with alu foil. Serve with broccoli

Answer 8

cut in half to make 2 portions and then cut into the fillet so it is like an envelope, fill it with a smoked cheese & a few slices of apple(salt & pepper), tightly wrap it in smoked bacon, pan fry for to colour and bake in hot oven for 10 - 15 mins. enjoy!!

Answer 9

No ideas but some advice - do NOT let my boyfriend have a go at it. He did a pork thang last night and even the cat wouldn't touch it. It might have been the grapes, or perhaps the cinamon that killed it (killed the flavour that is, not the cat....it was bad but not THAT bad).

Answer 10

We use this recipe (go to attached website) and cut the fillet into medallions insted of cubed pork or chops.

http://www.schwartz.co.uk/productdetail.cfm?ID=5026

It cheats a little as you use a packet sauce but it hits the spot