Added by louiseupton | Thu 05 Aug 2010 @ 08:43
A lovely light, tasty pork dish. Not spicy at all, so good for children - gets them used to different flavours.
Also ideal for making a large quantity for a dinner party.
450g Pork fillet (tenderloin)
Freshly ground black pepper
1 large onion, chopped
2 cloves garlic, finely chopped
50g unsalted butter
drizzle Olive Oil
1 teasp dried sage
3 Tablesp fresh sage leaves, chopped
125ml dry white wine
300ml chicken stock
300ml double cream
salt & pepper to taste
Garnish: few fried sage leaves or sprinkle of paprika
In a large frying pan, put the butter and oil then fry the onion and garlic gently for about 15 minutes until well softened.
Cut the pork fillet into thin slices and season with freshly ground black pepper.
Remove the onion mixture from the pan and then fry the pork slices until starting to brown.
Add the onion back to the pan, along with the dried sage. Cook for about 5 minutes.
Add the fresh sage, white wine and stock, cover the pan and cook on a very gentle heat for 15 - 20 minutes.
Add the double cream to the mixture and cook over a medium heat for a short while (about 5 minutes).
Sprinkle with either fried sage leaves or paprika to garnish.
Serve with vegetables of your choice.