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.
