Pork Fillet with Porcini Mushrooms, Juniper and Marsala

Pork Fillet with Porcini Mushrooms, Juniper and Marsala

A warning to all readers! Big changes are underway on Greedy Gourmet within the next few days. After more than two years this humble food blog will get a brand new look it definitely deserves. Please mind the nails and dust as you browse and if you notice an error, please let me know. But for now I’ll love you and leave you with this delicious pork recipe that’s snazzy but not difficult to prepare.

Pork Fillet with Porcini Mushrooms, Juniper and Marsala
Serves 4 as side dish
Preparation: 10 mins – Cooking: 30 mins
  • 25g (1 oz/½ cup) dried cep or porcini mushrooms
  • 15ml (1 tbsp) oil
  • 25g (1 oz) butter
  • 2 pork fillets (tenderloins), weighing around 450g (1 lb) each
  • 6 garlic cloves
  • 10ml (2 tsp) balsamic vinegar
  • 45ml (3 tbsp) Marsala
  • several fresh rosemary sprigs
  • 10 juniper berries, crushed
  • salt and ground black pepper
  1. Preheat the oven to 180°C (fan 170°C/350°F/gas 4). Trim the pork fillet, removing any fat or sinew from the outside.
  2. Put the dried mushrooms in a bowl and just cover with hot water. Leave to stand.
  3. Heat oil and butter in a frying pan, add the fillets and cook until lightly browned all over. (Retain the cooking oils in the pan.) Remove and place in an oven-proof dish and bake for 15 minutes for medium to well-done or 20 minutes for well-done. Leave in a warm place for 10 minutes before slicing in 2.5cm (1 inch) diagonal wedges.
  4. Meanwhile, fry the garlic gently in the pork fillets’ fat and juices in the pan for a few minutes.
  5. Add the vinegar, Marsala, rosemary, juniper, mushrooms and the juices to the pan and simmer gently until reduced and the pork is cooked. Serve immediately.
Serving Suggestion

Serve with noodles and steamed greens.


If you like sauce, double up on the sauce ingredients.

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