Here's what you need,
2 pork fillets - about 1.2kg's
1tsp black peppercorns
1/3 cup dried mushrooms (I used dried porcini)
2 teaspoons coriander seeds
2 teaspoons fresh thyme chopped
1 teaspoon rosemary chopped
2 Tablespoons olive oil
1/3 diced red onion
2 cloves garlic minced
1 cup mushrooms sliced
1/3 cup re-hydrated dried mushrooms
1 teaspoon flour
1/4 cup dry white wine
3/4 cup mushroom stock (retain from the re- hydrated dried mushrooms)
2 teaspoons fresh thyme leaves
2 tablespoons chopped Italian parsley
Here's what you do:
Preheat oven to 180 degree Celsius
Grind the dried mushrooms, coriander seeds, peppercorns, thyme and rosemary in a blender.
Rub the pork fillet with olive oil and season with salt.
Place your ground mushroom mixture on a board and roll your pork fillets until they are well coated
In an oven safe pan on the stove on medium to high heat, add some olive oil in the pan.
Sear the pork fillets until golden on all sides
Place the pan on the middle rack of your preheated oven and roast for 8 minutes
Carefully remove the pork from the pan and cover with foil
In the same pan add more olive oil and place on the stove on medium heat
Sweat the red onions and add the garlic.
Allow to cook over medium heat until the onions caramelise about 5 minutes
Add the mushrooms and some salt, cook until the mushrooms are just browned
Add the flour and stir for a minute
Add the wine, mushroom stock, thyme and salt and pepper and allow to simmer, just until the sauce is thick enough.
Add the cream and simmer for a further 2 minutes and check seasoning and adjust accordingly.
Throw in the chopped Italian parsley into the sauce.
Cur your pork into medallions.
Place your mushroom sauce into a platter and place the pork on the sauce and serve with pasta or sauteed potatoes.
I promise you you will be licking all the sauce from your platter......
It is that GOOD!!!!
Pair this delicious meal with the Snow Mountain Mistress, Pinot Noir and you good to go! Available from Boucheron Wines. Order NOW.
Till next time,