Pork fillet in ruby port sauce

Pork fillet in ruby port sauce

Pork fillet in ruby port sauce served with sesame green beans and brown rice
Servings:	Serves 4 to 6
Calories per serving:	465
Ready in:	25 minutes
Prep. time:	5 minutes
Cook time:	20 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

The simplest of ingredients!

Another cheat recipe that could not be simpler to cook and is so impressive that it could be served at a dinner party. Delia, one for your next cheat book?

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg (2 lb) pork fillet
• 1 tablespoon butter
• 1 tablespoon olive oil
• sea salt and freshly ground black pepper
• 160 ml ruby port

to garnish

• a few grapes, halved
• a few fresh sage leaves, optional

Method

1. Cut the pork fillets into medallions - 1 to 2 cm (½" to ¾") thick
2. Add the oil and butter a pan over a medium heat
3. Sauté a few slices at a time until they a lightly browned on each side and reserve
4. Add all of the slices back into the pan, retaining all of the cooking juices
5. Add the ruby port and season with salt and pepper. Use a spatula to release any cooking solids from the base of the pan and mix well
6. Simmer for up to 10 minutes until the pork is properly cooked and the sauce is slightly reduced

Serving suggestions

Serve from a hot serving dish, garnished with a few grapes and fresh herbs, optional. Potato wedges, boiled potatoes and some mixed vegetables go nicely with this rich dish as does green beans with soy and sesame and brown rice.

Variations

A sweet sherry, dessert wine or a Marsala would work equally well in this recipe - use what you have lying around.

Chef's note

The main purpose of the simmering stage is to reduce the sauce a little. Try to avoid overcooking the pork at this stage or it will become tough. If the pork looks properly cooked at stage 3 then reduce the sauce first, before adding the pork back to the pan.

If you want a thicker sauce, mix a teaspoon of cornflour with a few teaspoons of cold water and mix with the sauce at the end of the simmering stage.

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