A #JustDelicious Pork Fillet is sliced into medallions, seasoned, drizzled with olive oil and pan fried until golden brown, topped with a spicy white chocolate sauce and served with thin, crispy butter-basted potato slices alongside flash-fried garlic baby spinach leaves. Garnish with micro herbs.
Prep Time: 30 min
Cook Time: 30 min
Total Time: 60 min
Serves: 2
Ingredients: |
|
Fillet and White Chocolate Sauce |
|
500 g | Eskort Pork Fillet |
60 ml | olive oil |
5 ml | salt |
5 ml | pepper |
125 ml | cream |
100 ml | white chocolate |
1 | green chilli, halved |
Method:
Place a medium sized frying pan over a high heat.
Slice the pork fillet into medallions.
Drizzle with olive oil and season with salt and pepper.
Cook the medallions for 5 minutes each side, remove from heat and leave in the pan to rest.
In a small saucepan, heat cream and green chilli until it starts to steam, add white chocolate and remove from heat.
Stir until the chocolate has melted.
Remove the chilli.
Ingredients: |
|
Buttery Potatoes |
|
1 | large potato, thinly sliced into circles |
60 ml | butter |
15 ml | olive oil |
5 ml | coarse salt |
Method:
Preheat the oven to 200°C.
Melt the butter, oil and salt.
Layer the potato on a baking tray, brushing each slice with melted butter.
Bake for 10 - 15 minutes until golden and crispy.
Ingredients: |
|
Baby Spinach |
|
1 | handful baby spinach |
15 ml | olive oil |
50 g | leeks, chopped |
5 ml | pepper |
1 clove | garlic, chopped |
| micro herbs, for garnish |
Method:
Heat olive oil in a small pan and fry the leeks and garlic until soft.
Add spinach and remove from the heat.
Serving:
Serve the pork fillet medallions with the white chocolate sauce, buttery potatoes and baby spinach leaves.
Garnish with micro herbs.