Pork fillet with four peppercorn sauce

Pork fillet with four peppercorn sauce


4 people made this

About this recipe: Tender pork fillet, or tenderloin, is marinated in brandy and then wrapped in prosciutto. Finished with a delicious peppercorn sauce, this makes a gorgeous dinner party presentation.

starfish Cheshire, England, UK

Serves: 4 

  • 2 pork fillets, sliced to about 3cm thick
  • 3 tablespoons brandy
  • 8 slices prosciutto
  • 2 tablespoons mixed peppercorns (white, red, green and black)
  • 125ml white wine
  • 5 crimini mushrooms, sliced
  • 50g butter
  • salt to taste
  • 1/4 teaspoon nutmeg
  • 300ml double cream
  • 1/2 tablespoon fresh thyme leaves

Prep:10min  ›  Cook:30min  ›  Extra time:8hr marinating  ›  Ready in:8hr40min 

  1. Marinate the pork in brandy for 8 hours or overnight. Separately, let the peppercorns steep in the white wine 8 hours or overnight.
  2. When ready to cook, remove the pork from the brandy and wrap in prosciutto. Fasten each with a wooden skewer.
  3. In a large frying pan, melt the butter over medium high heat. Add the wrapped pork slices and brown on both sides, about 5 minutes per side. Add the wine with peppercorns, the mushrooms, salt and nutmeg. Allow the wine to reduce for about 5 minutes. Add the cream and thyme, then simmer until the sauce has thickened slightly. Serve with rice or new potatoes.

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