FILLET OF PORK O’PORTO
Fläskfilé O’Porto
This is the recipe of the day on my Swedish food blog and we also decided to make it for dinner today. We have made it many times but it is originally from a recipe book that my Mum got some time back in the 70s. When we don’t have port, we use sherry instead, works just as well in my opinion. Sherry-O!
4 servings
1 lb fillet of pork
¾ teaspoon salt
coarsely ground pepper
grated zest from ½ to 1 orange
1 to 2 tablespoons butter or margarine
Sauce:
1 cup pan juices and bouillon
(use ½ to 1 bouillon
cube)
3 to 4 tablespoons port or sherry
fresh juice from ½ to 1 orange
2 teaspoons arrowroot or potato starch
If you use frozen meat, let it half-thaw first so you can cut it. Cut in approx 3/4 inch thick slices and slightly flatten them out. Mix salt, pepper and grated orange zest and rub this mixture into the meat. Fry the meat in the fat for 3 to 4 minutes on each side. If it’s not completely thawed it might need a little longer time in the pan. Make sure it’s done, then take it up and keep warm.
Pour 1 cup water in the pan and bring to a boil. Strain into a saucepan, add the bouillon cube, port or sherry and orange juice, bring to a boil and flavour to taste. Stir the arrowroot or whatever thickening you wish to use and beat it into the saucepan. Bring to a boil but then remove from heat.
Pour the sauce onto the meat and serve with potatoes or rice (or something else that you like) and a salad, or boiled vegetables (we have asparagus today, first boiled 5 minutes, then thrown in the pan and sprinkled with some grated parmesan ...).
Enjoy!
Bella
Fläskfilé O’Porto
This is the recipe of the day on my Swedish food blog and we also decided to make it for dinner today. We have made it many times but it is originally from a recipe book that my Mum got some time back in the 70s. When we don’t have port, we use sherry instead, works just as well in my opinion. Sherry-O!
4 servings
1 lb fillet of pork
coarsely ground pepper
grated zest from ½ to 1 orange
1 to 2 tablespoons butter or margarine
Sauce:
1 cup pan juices and bouillon
3 to 4 tablespoons port or sherry
fresh juice from ½ to 1 orange
2 teaspoons arrowroot or potato starch
If you use frozen meat, let it half-thaw first so you can cut it. Cut in approx 3/4 inch thick slices and slightly flatten them out. Mix salt, pepper and grated orange zest and rub this mixture into the meat. Fry the meat in the fat for 3 to 4 minutes on each side. If it’s not completely thawed it might need a little longer time in the pan. Make sure it’s done, then take it up and keep warm.
Pour 1 cup water in the pan and bring to a boil. Strain into a saucepan, add the bouillon cube, port or sherry and orange juice, bring to a boil and flavour to taste. Stir the arrowroot or whatever thickening you wish to use and beat it into the saucepan. Bring to a boil but then remove from heat.
Pour the sauce onto the meat and serve with potatoes or rice (or something else that you like) and a salad, or boiled vegetables (we have asparagus today, first boiled 5 minutes, then thrown in the pan and sprinkled with some grated parmesan ...).
Enjoy!
Bella
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