What is your favourite cut of pork?
Obviously, mine is bacon, gammon and smoked ribs but when it comes to unadulterated pork it is just the fillet I like. Other cuts’ flavour I find very “porky” in taste or the meat simply becomes as tough as old boots. Pork fillet is lean and if cooked perfectly comes out moist and tender. However, I have come across a problem…
How exactly do you choose good pork meat? They all look more or less the same, i.e. rosy pink, don’t they? I find the quality of pork fillet to vary greatly, even though I buy it from the same shop week after week. If you check out other recipes for pork fillet on this blog, you will notice I always cook them exactly the same way, because the method simply works. Unfortunately, the result is not always the same; it can be sweet, tender and flavoursome, or disastrously rubbery and taste like plastic. All I can do is blame the quality of meat.
Sometimes pork fillet out of the freezer tastes better than the freshest batch I can find. Heck, I have even tried organic varieties without any luck. Seriously, is there some secret I don’t know about?!
If you find the perfect piece of pork fillet, at least you know what to do with it!
Download and/or print the recipe! Click HERE.
Pork Fillet with Creamy Dijon Mustard Sauce
Preparation: 10 mins – Cooking Time: 30
- 15ml (1 tbsp) oil
- 25g (1 oz) butter
- 800 g (1¾ lb) pork [tenderloin] fillet
- salt and pepper
- 250ml (1 cup) dry white wine
- 250ml (1 cup) double [heavy] cream
- 60ml (4 tbsp) Dijon mustard
- chopped flat-leaf parsley, to garnish
- 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.
- 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.
- Meanwhile, add the wine to the frying pan and increase the heat. Boil until the wine has reduced by at least half, then add the cream and bring back to the boil until lightly thickened.
- Some people might find the mustard in the sauce a bit strong, so you can easily temper it a bit by putting in less than stated in the ingredients list. Add the mustard one tablespoon at a time and taste. Repeat until you are happy with the result.
- Return the pork slices and any collected meat juices to the sauce and swirl until coated. Do not boil the pork in the sauce or it will toughen.
- Garnish with parsley and serve immediately.
- Rice or mash, and your favourite steamed greens.