About this recipe:Thinly sliced pork fillet is pan fried and served with wine and fresh coriander sauce.
450g (16 oz) thinly sliced pork loin fillets
salt and freshly ground black pepper to taste
15g (1/2 oz) unsalted butter
1 tablespoon extra virgin olive oil
225ml (8 fl oz) chicken stock
225ml (8 fl oz) dry white wine
handful chopped fresh coriander
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Method Prep:15min › Cook:30min › Ready in:45min
Season meat with salt and pepper to taste.
In a large frying pan, heat butter and olive oil over medium heat. When hot, place sliced pork into pan; cook until browned, turning once. After both sides have browned nicely, add chicken stock, and cook until liquid thickens.
Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in coriander. Spoon sauce over pork when serving.
This was very easy to prepare; it was tasty and not a scrap left; all the children loved it too!
I did tweak it slightly as I added onions, garlic, fresh red chilli and spinach. Next time though, after having browned the pork fillet, I would remove the pork fillet and just add it near the end as it wasn't as tender as I would have liked it, otherwise brilliant - 05 Feb 2013
Absolutely fantastic, followed the recipe to the letter, just added a wee bit more coriander as the other reviewer suggested.
My guests loved it.
Used all Thai ingredients thea great Chenin Blanc from http://www.granmonte.com/ - 09 Dec 2012