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Mediterranean Pork Fillet Recipe

Tender Pork Fillet Recipe Photo

Pork Fillet – Tenderloin of Pork

This Pork Fillet Recipe is straight from the Spanish Mediterranean and is a personal favorite of both of us specially Pam. It looks a bit complicated, but it’s really easy to prepare and worth the little bit of effort. The tender pork is trimmed of all fat and sinew – rolled in the marinade and seared in the pan. Then it’s popped into the oven for fifteen minutes while you make the sauce.
The combination of tender meat, rich red wine and double mushroom sauce, is just to Die For.

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Pork Fillet Recipe Ingredients for Four People

Two medium sized pork fillets/tenderloins – trimmed and cut in half (see photo below).

For the Marinade

One clove of garlic finely chopped.
One teaspoon each of dried thyme, marjoram and black pepper.
Salt to taste.
1/2 a lemon (juice of).
Two tablespoons of extra virgin olive oil.

For the Sauce

One onion – including skin coarsely chopped.
One large carrot coarsely chopped.
one clove of garlic bashed.
One glass of red wine – about 150ml.
One glass of chicken stock about 150ml.
Half a pound of mushrooms – ½ finely sliced – ½ coarsely chopped .
One teaspoon of cornflour/corn starch – slaked in a little cold water.
Extra virgin olive oil – to fry.

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Pork Fillet Recipe Method

OK – first put all your marinade ingredients in a good roasting tray or dish.
Now – roll the meat in the marinade until you have it well covered.
Right – now you can start to make the sauce, fry the onion, carrot and coarse mushrooms in some olive oil in a non stick fry pan, making sure to brown them.
Reduce the heat and add the garlic. Add the liquid and bring to the boil. Simmer for twenty minutes.
Meanwhile fry off your remaining mushrooms in some olive oil –making sure they color a little.
Strain the sauce through a fine sieve into another pan and bring back to the boil.
Add the mushrooms.
Reduce to half the original volume (approx.) and thicken to the right consistency with the corn flour/corn starch, reserve.
Now sear the pork fillets in some olive oil in a non stick fry pan with a metal handle.
Place it in a pre-heated oven at 170ºc./340ºf. for 15-20 minutes.
Remove from the oven with a thick oven glove, and on a chopping board slice each ½ fillet into three pieces cutting on the bias.
Reheat your sauce, add the parsley, arrange the pork on warm dinner plates and pour the sauce over. Enjoy!