Italian pork fillet

    Italian pork fillet


    179 people made this

    About this recipe: Pork fillet is richly flavoured with a combination of fresh sage, sun-dried tomatoes, prosciutto and cream. Absolutely delicious and very simple! Use a different variety of Italian cured ham if prosciutto is unavailable.

    Serves: 4 

    • 2 tablespoons olive oil
    • 4 tablespoons chopped prosciutto
    • 2 tablespoons chopped fresh sage
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped oil-packed sun-dried tomatoes
    • 4 tablespoons chopped onion
    • 675g pork fillet, cut into 1cm strips
    • 125ml chicken stock
    • 120ml double cream
    • 1/4 teaspoon salt
    • 1/2 teaspoon ground black pepper

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Heat the oil in a frying pan over medium-high heat. Saute the prosciutto, sage, parsley, sun-dried tomatoes and onion 5 minutes, until onion is tender. Mix the pork strips into the frying pan, and brown about 10 minutes, turning once.
    2. Stir the stock and double cream into the frying pan, and season with salt and pepper. Bring to the boil. Reduce heat to low, and simmer 20 minutes, stirring occasionally, until pork reaches a minimum temperature of 70 degrees C and sauce is thickened.

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