Pork London broil with a creamy mushroom and cucumber sauce
I've added this odd sounding recipe as an aide-memoir for myself, so it can be easily repeated. It sounds very strange but the combination worked brilliantly. The sauce is based on mushrooms in a cucumber sauce, with added double cream. The London broil marinade was just a rather successful experiment. Although London broil is usually associated with beef, this worked really well with a pork fillet - even better because it was barbecued, creating a smoky, crisp finish, but remaining tender inside.
Pork London broil with a creamy mushroom and cucumber sauce | |
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Servings: | Serves 4 |
Calories per serving: | 534 |
Ready in: | 25 minutes |
Prep. time: | 5 minutes |
Cook time: | 20 minutes |
Difficulty: | |
Recipe author: | Chef |
First published: | 28th August 2014 |
Best recipe reviewThe Best Sauce! 5/5 Unusual, and unforgettable. |
Mushroom and cucumber sauce
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- A good grind of black pepper
- 50g [2 oz] butter
- 110 g [4 oz] of oyster mushrooms, wiped clean and chopped
- 1 tablespoon [15 ml] plain flour
- Half a cucumber, de-seeded, peeled and cubed
- 150 ml [1/4 pint] hot vegetable stock
- 1 teaspoon dried dill
- sea salt to taste
- 150 ml double cream
London broil pork fillet
- 300g Pork tenderloin fillet, sliced into 2 pieces lengthways
- 4 tablespoons of orange juice
- 2 tablespoons of dark soy sauce
- 2 tablespoons of light soy sauce
- 2 tablespoons of Worcestershire sauce
- 2 tablespoons of sherry vinegar
- Pinch of black pepper
- Pinch of chilli powder
Mise en place
Add the pork fillet and the marinade ingredients to a Lock and Lock box, close the lid and shake well to coat evenly. Refrigerate for up to 12 hours, turning and shaking now and then if you are able.
Method
- Add a good grind of black pepper to a small saucepan and melt the butter
- Sauté the mushrooms in the butter for 4 minutes, turning often
- Add the cubed cucumber cubes and cook until they visibly 'wilt', about 5 minutes, stirring now and then
- Make a roux by sprinkling the flour over the buttery cucumber and mushrooms and mix well so all the fat is absorbed
- Add the dried dill and hot stock and blend into a sauce
- Bring to the boil and then reduce and simmer for 10 minutes
- Stir in the double cream and heat gently - don't allow it to boil or the cream will 'split'
London broil pork fillet
- Drain the pork fillets and discard the marinade
- Barbecue or grill over a fairly high heat for about 5 minutes per side
- Check the meat is properly cooked
- Serve
Serving suggestion
We had this with rice, it might be nice to add a few peas or beans to the rice, just for a little colour.
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