FILLET OF PORK O'PORTO
Fläskfilé O'Porto
A real retro classic in my family - the darling pork fillet with a refined taste of orange.
Serves 4
1 lb fillet of pork
3/4 teaspoon salt
some coarsely ground black pepper
grated zest from ½ to 1 orange
1 to 2 tablespoons butter or margarine
Port sauce:
1 cup pan juice + bouillon (I use chicken)
3 to 4 tablespoons port (if I'm out of port, I use sherry)
fresh juice from ½ to 1 orange
2 teaspoons arrowroot or potato starch
Cut the meat in rather thick slices and flatten them out a Little. Mix salt, black pepper and orange zest and rub the meat with this. Fry in the fat for 3 to 4 minutes on each side. It's important for pork to be really done. Take it up and keep warm.
Add 1 cup water in the pan, boil together and strain it into a small saucepan. Add ½ to 1 bouillon cube, port and orange juice. Bring to a boil and check the taste (make sure it's not too salty as the bouillon is salt - we made that mistake the first time we made it way back in the 70s). Stir the arrowroot or potato starch in some cold water and whisk it down into the saucepan. Bring to a boil but no boiling after that. Pour over the meat and serve with what you prefer to have that day.
Enjoy!
Bella
Fläskfilé O'Porto
A real retro classic in my family - the darling pork fillet with a refined taste of orange.
Serves 4
1 lb fillet of pork
3/4 teaspoon salt
some coarsely ground black pepper
grated zest from ½ to 1 orange
1 to 2 tablespoons butter or margarine
Port sauce:
1 cup pan juice + bouillon (I use chicken)
3 to 4 tablespoons port (if I'm out of port, I use sherry)
fresh juice from ½ to 1 orange
2 teaspoons arrowroot or potato starch
Cut the meat in rather thick slices and flatten them out a Little. Mix salt, black pepper and orange zest and rub the meat with this. Fry in the fat for 3 to 4 minutes on each side. It's important for pork to be really done. Take it up and keep warm.
Add 1 cup water in the pan, boil together and strain it into a small saucepan. Add ½ to 1 bouillon cube, port and orange juice. Bring to a boil and check the taste (make sure it's not too salty as the bouillon is salt - we made that mistake the first time we made it way back in the 70s). Stir the arrowroot or potato starch in some cold water and whisk it down into the saucepan. Bring to a boil but no boiling after that. Pour over the meat and serve with what you prefer to have that day.
Enjoy!
Bella
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