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Pork fillet with cream and cider
What you'll need and how to make this dish
10 Cloves of garlic
15 g butter
30 ml olive oil
A pinch of little white pepper
1 pork fillet
cut into two and flattened under a cleaver or heavy frying pan - same procedure as butterflying
cored and sliced
1 bay leaf
100 ml dry cider
100 ml single cream
4 spring onions
sliced on the diagonal
Fill a small pan with enough boiling water to properly cover the garlic
Drop the garlic into the pan and simmer on a medium heat the garlic for 12 minutes to blanche it.
Remove with a slotted spoon reserve and allow to cool
In a pan with a lid
heat the oil
add the butter
white pepper and combine
Add the pork fillet and brown for 3 minutes each side. Reduce the heat in the pan to as low as it will go.
Squeeze all of the softened garlic out of it's paper skin into the pan
add the sliced apple
a bay leaf
cover and very gently cook for 20 minutes. Don't let it burn.
Remove the pork fillet and keep warm
Turn up the heat
add the cider and bring to the boil
mashing the garlic and apple with a wooden spoon or the end of a rolling pin
Add the cream and half of the spring onions and season to taste with salt and pepper
return the pork fillet and heat the sauce for another few minutes and serve.