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Pork Fillet with Muscadel Sauce

Prep Time15 minsCook Time15 minsTotal Time30 mins

Impress everyone with this fabulous dish at your next dinner party

 2 Pork fillets, trimmed
 Pork fillets, trimmed
 25 ml Butter
 15 ml Cake flour
 1 small onion, finely chopped
 1 Leek, finely chopped (optional)
 2 Celery ribs, chopped
 1 Carrot, chopped in small pieces
 250 ml Muscadel wine
 30 ml White wine vinegar
 250 ml Chicken stock
 Sprigs of fresh herbs (choose your favourite ones)
1

Prepare the sauce first

2

Melt the butter in a saucepan and sauté the onion, leek, celery and carrot until soft

3

Add the flour and cook for 2 more minutes over medium heat while stirring all the time

4

Add the Muscadel wine, vinegar, chicken stock and herbs, bring to a boil and reduce to a simmer

5

Cover with a lid

6

Simmer 10 – 15 minutes or until the carrots are very soft

7

Puree everything in a blender until smooth

8

Strain through a sieve, if preferred

9

Add hot water if neccessary to make a sauce the consistency of thin cream

10

Taste, season with salt and pepper and a few more drops of vinegar, if desired

11

Keep warm while the fillets are cooking

12

Rub the pork fillets with olive oil, salt and pepper and heat a bit of olive oil in a frying pan

13

Fry the fillets on all sides until a light golden brown and just cooked through. Do not overcook

14

Slice the fillets against the grain or in diagonal slices, arrange on a warm serving platter and spoon the Muscadel sauce over

15

Variation: Use pork chops or steaks with this sauce and prepare in the same way

16

The pork chops or steaks can be fried in a pan and roasted for 10 – 15 minutes in the oven to ensure that they are cooked through evenly

17

Serve with polenta wedges or crisp potato wedges