What can I do with a pork fillet?

Question

I am trying to find new ideas for my famiy.
I have a pork fillet in the fridge and need some idears for dinner.
My family eat (almost) anything, so any ideas are greatfully received.

Answer 1

Andalusian Pork

Ingredients
2 tbsp Paprika
1 tsp dried oregano
1 tsp dried thyme
1 clove garlic, crushed
1 tbsp coarse sea salt
2 tbsp Olive oil
500g Pork fillet, trimmed
2 Lemons, cut into wedges, to serve

Method
1. Mix the paprika, oregano, garlic and salt with the olive oil to make a thick paste.

2. Spread the paste evenly over the pork, cover and marinate in the fridge, ideally overnight.

3. Cut the meat into slices on the diagonal.

4. Heat a griddle or large heavy frying pan until very hot. Cook the pork for 3-4 minutes on each side until cooked through.

5. Serve at once with the lemon wedges.

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

Pound the pork fillet until it's 1/4" thick over the whole fillet. Dip it in flour, then milk and then in cracker crumbs. Fry it in a little oil in a skillet until it's golden, place it in the oven on a cookie sheet, 350º for 20 minutes and serve it with veggies.

Answer 4

It's a long time since I made this but if I remember rightly I
opened up the pork (Like butterflying) Spread it with a stuffing of your choice (from a packet) then rolled it up and tied it up. Then I placed it in an oven proof dish and poured over a Chicken - yes, chicken stock cube, and cooked it in the oven for about an hour at 180c.
When cooked remove pork from dish and add 1 tsp cornflour to the juices and cook out. Then sliced the pork into decent size portions and serve with potatoes and veg of your choice.
You've given me an idea for Sunday lunch now, Thanks!!

Answer 5

very simple yet tasty.

Flatten the fillet put a good serving of green pesto and some extra parmezan cheese in the middle. Roll up and close with a pricker. Brown in a pan and allow to cook further in the oven. Lovely stuff

Answer 6

Fillet of Pork with Rosemary-Apple Vinaigrette

2 (1 to 1 1/2 pound) pork tenderloins
1 tablespoon Dijon mustard
1/2 cup Rosemary-Apple Vinaigrette, recipe follows
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Using a sharp knife, trim all fat and silver skin from the tenderloins and set aside.
In a medium bowl, combine the mustard, vinaigrette and vegetable oil and whisk to combine. Transfer contents to a resealable plastic bag and add the tenderloins. Turn the tenderloins so that they are evenly coated with the marinade, then seal the bag, trying to remove as much air as possible. Refrigerate for 45 minutes before proceeding.

Preheat the oven to 400 degrees F. Heat a large saute pan or skillet over high heat. When hot, add the tenderloins and brown on all sides, turning occasionally to ensure even cooking, about 6 minutes. Transfer the pan to the oven and cook until the tenderloins are medium to medium-well, or registers 140 to 150 degrees F on a meat thermometer, about 8 to 10 minutes. Remove the meat from the oven and allow to rest for 5 minutes before serving. Slice the meat into 1/2-inch thick slices on the diagonal, and serve immediately, with some of the remaining Rosemary Apple-Vinaigrette spooned over the top.


Rosemary-Apple Vinaigrette:
1 (4-ounce) Granny Smith apple, cored, peeled, and cut into 1/4-inch thick slices
1/4 cup apple cider vinegar, plus 2 tablespoons
2 tablespoons minced shallots
2 tablespoons plus 1 teaspoon sugar
1 1/2 teaspoons chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons Dijon mustard
1 teaspoon soy sauce
1/2 teaspoon kosher salt
1 1/2 teaspoons green onions
1/2 cup vegetable oil

Combine the apples, cider vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the apples are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.
Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (The vinaigrette will keep for up to 1 week refrigerated.)

Answer 7

roughly chop a large onion,2 or 3 cloves of crushed garlic (optional) into a large baking tray. layer your meat on this mixture, add enough par boiled potatoes to feed your family, pour over a large tin of chopped tomatoes and about half a pint of chicken stock made from a cube. cover the whole lot with foil put into hot oven, gas mark 5 and forget about it for about an hour and a half. at end of this time uncover, turn oven up to mark 7 and cook for further 10/15 mins. serve with a green salad. enjoy! it`s delicious

Answer 8

what CANT you do with pork fillet...a great recipe is Andalusian pork,slice some medallions and marinade with roughly 2 tbsp of the following..paprika,dried oregano,thyme, 1 clove garlic grated,olive oil...overnight then fry or grill..serve with a lovely tomato gratin or salad

Answer 9

slice it in medallions, flatten them, pass through egg and breadcrumbs and fry, this way makes it go far. Another way is to butterfly it (3/4 of the thickness) stuff it and tye, roast at medium oven. Or just cut into stips and stirfry it.

Answer 10

IM A VEGATARIAN SO SHOVE IT UP YOUR BUTT!