Pork fillet in a piece, about 300g. Brown on all sides for a few minutes only, butter in the pan if possible. Move to a baking dish and bake in 150 C oven. Will take about 20 minutes to cook through. Rest for 5 minutes before cutting!
Cook French lentils.
For sauce cook some very finely chopped onion and garlic, in pork pan if not too blackened. Deglaze with white wine, about a cup. Add frozen chicken stock cubes. Reduce until slightly thickened. Add cream (lots!) and dill and reduce a little further.
Serve pork fillet sliced into thiock medallions on the lentils, pour over the cream sauce.
Accompany with steamed green beans.
Result: 5. Quite messy and time consuming but worth the effort.
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