Pork Fillet Ideas?

[mattdaniels]

I have some pork fillet that needs to be used tonight. Does anyone have any nice recipe ideas? Needs to be low carb. I was going to cut some medallions and do them in some sort of cidrey-creamy sauce with some veg but I'm open to suggestions.

[Soov535]

Get thee to Waitrose for Peppercorn Sauce.

[fttm]

roast with parsnips and honey , few herbs ?

[Don]

Definitely the medallions.

I'd go with a brandy cream sauce.

Deglaze the pan you've flash fried the medallions in with a few tablespoons of inexpensive (but not horrid) brandy. Let it bubble up and drive the alcohol off. Pour in double cream. Stop when you have enough sauce.
It will thicken rapidly under the heat of the pan so be ready to turn that off.

Don't be tempted to use single cream. It will split.

Oh...flour the medallions before frying to get a crisp crust. For 1cm thick medallions I'd be frying for two to three minutes a side that's all - then get them off the heat. They go tough when overdone.

I'd serve those with some crunchy mini-roast potatoes, or very well done chips or possibly rosti potatoes. Something crunchy so you get "Cream vs Crunch" which is a winning texture combination.

Some asparagus, some green beans. Winner.

[mattdaniels]

Don said:

Definitely the medallions.

I'd go with a brandy cream sauce.

Deglaze the pan you've flash fried the medallions in with a few tablespoons of inexpensive (but not horrid) brandy. Let it bubble up and drive the alcohol off. Pour in double cream. Stop when you have enough sauce.
It will thicken rapidly under the heat of the pan so be ready to turn that off.

Don't be tempted to use single cream. It will split.

Oh...flour the medallions before frying to get a crisp crust. For 1cm thick medallions I'd be frying for two to three minutes a side that's all - then get them off the heat. They go tough when overdone.

I'd serve those with some crunchy mini-roast potatoes, or very well done chips or possibly rosti potatoes. Something crunchy so you get "Cream vs Crunch" which is a winning texture combination.

Some asparagus, some green beans. Winner.

Sounds nice apart from the spuds which I can't have and there's no brandy in the house. There's some mediera though - that might work?

[Don]

Madeira sounds excellent. Anything with a strong flavour and a little sweetness.

If you can't have spuds (low carb, I get it) then do your veg a little al dente. I find the fatty, creamy sauce needs something fresh and crunchy to balance it out.

Anyway - whatever you try: good luck! Pork Fillet is a lovely ingredient. It's amazing it's so cost effective really when you consider what beef fillet costs!

[jogon]

Some fried red onions and then mushrooms added after the pork and before Madeira would work well with Dons recipe above to thicken it out abit.

[Don]

jogon said:

Some fried red onions and then mushrooms added after the pork and before Madeira would work well with Dons recipe above to thicken it out abit.

Like your thinking!

[badgerade]

I've done this with a satay sauce before which worked surprisingly well

[sidekickdmr]

My Fave home made Chinese dish is made with Pork Fillet.

Slice into thin strips

Place into pan with a glug of oil on high heat until very crispy and golden all over.

Reduce heat and add sliced red chilli and sliced garlic (one chilli and 2 garlic cloves) until cooked through and wilted.

Add sweet chilli and honey and reduce to a sticky glaze.

Toss in lots of sesame seeds and serve.

[Alex]

Coat them in green pesto straight from the jar, and fry.

[lewisf182]

Nice and simple:

Slice the fillet into thin strips,

Heat a pan which is covered in salt at the bottom then place the strips in to quick fry, salt the pan again and turn the strips over.

Tastes amazing.

And by cover I mean do cover the whole pan in a thin layer of table salt

[sidekickdmr]

lewisf182 said:

Nice and simple:

Slice the fillet into thin strips,

Heat a pan which is covered in salt at the bottom then place the strips in to quick fry, salt the pan again and turn the strips over.

Tastes amazing.

And by cover I mean do cover the whole pan in a thin layer of table salt

Doesnt that taste a little..... well..... satly?

I never add salt to anyhing apart from chips and spuds so that sounds rather horrid to me.

I cant judge however as ive never tried it.

[Sharted]

Dust the whole fillet in Chinese 5 spice and roast, use this for the basis of loads of oriental meals.

For low-carb serve with pak choi, baby sweetcorn etc.

[mattdaniels]

Apologies PH I failed last night following an attack of CBA and went to bed with no dinner.

However tonight, I intend to have a bash at the Don/jogon idea.

Fillet carved (poorly), veg prepped, will keep you posted.

[mattdaniels]

"Turned out nice again"

So, big thanks to Don and jogon for the recipe idea. I went with their suggestions and it was bloomin lovely. Plus, being
as Wednesday is weigh in day, I treated myself to some carbs with it.

Grated spud and onion, in to a tea towel, squeezed and drained then in to a bowl with a pinch of salt and pepper,


Press the spud mixture in to chefs rings to make rostis, and dust the medallions in seasoned flour.


Gently fry the rostis


Quickly fry the medallions, 2-3 mins each side for some colour then in to a warm oven


Scrape the pork pan, deglaze with madeira, then throw in butter, red onion, chestnut mushrooms and sage.


Stir cream in to pan, steam some veggies al dente, and serve


Thanks for the recipe chaps

[jogon]

Pleased it turned out well if you cook it again then just sear the pork medallions then remove and keep warm on a hot plate. Then fry the onions in the remaining fat and oil in the pan until soft or as you like then add the mushrooms and fry until a nice golden brown. Then you can add the Madeira followed by the double cream then add the medallions to cook through at the end. You don't lose any flavour this way from swapping or cleaning pans and its less effort.

[mattdaniels]

jogon said:

Pleased it turned out well if you cook it again then just sear the pork medallions then remove and keep warm on a hot plate. Then fry the onions in the remaining fat and oil in the pan until soft or as you like then add the mushrooms and fry until a nice golden brown. Then you can add the Madeira followed by the double cream then add the medallions to cook through at the end. You don't lose any flavour this way from swapping or cleaning pans and its less effort.

That's what I did, sorry if I didn't explain it so well. Saves a lot of washing up too!

[jogon]

No looks great and rosties look top notch too shame you can't eat them. If you want to give it a little umph next time then fry off some nice pancetta until crisp at the start before searing the pork, just remove it and add later with the pork.

[Vyse]

Make pork kastu or a katsu don.