Fillet of pork with Port Sauce - Fläskfilé med portvinssås

FILLET OF PORK WITH PORT SAUCE
Fläskfilé med portvinssås

Serves 6

1 1/3 lbs fillet of pork, trimmed
0.2 cup flour
some black pepper
2 + 2 tablespoons butter or margarine
½ onion
1 leek
1 red and 1 green bell pepper
0.6 cup heavy cream
0.6 cup water
½ bouillon cube of your choice (I normally use chicken bouillon)
3½ oz Gorgonzola cheese 
½ tablespoon butter and ½ tablespoon flour
1 teaspoon Chinese soy sauce
4 to 6 tablespoons red port


Slice the meat in 0.4 inch thick slices (I've just converted the measurement straight off, you cut as you like but not too thick). Coat them with flour and flavor with black pepper. Heat 2 tablespoons fat in a frying pan and brown the meat, not all at once (frying pans should never be too full). Take up the meat and keep warm while you make the sauce.

Finely chop the onion, coarsely chop the green bell pepper and shred the leek and the red bell pepper. Sizzle this in remaining fat. Add cream, water, bouillon cube and Gorgonzola in pieces and let the cheese melt while stirring. Add the meat and let it all boil for a few minutes. If you wish, thicken the sauce with the butter and flour. Flavor with port and soy sauce.

Enjoy!

Bella