About this recipe:This is a delicious way to prepare pork fillet with very little effort. You can use ready-sliced pork medallions, if desired. Serves between four moderate eaters and two very hungry ones.
1 pork fillet, sliced
freshly ground pepper
flour for coating
vegetable oil for frying
1 tablespoon green peppercorns
125ml soured cream
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Method Prep:10min › Cook:12min › Ready in:22min
Season the meat with black pepper, dip both sides in the flour and tap off the excess.
Heat vegetable oil in a pan and fry the pork for around 12 minutes until it is cooked through. Remove pork from the pan and keep warm.
Pour the oil out of the pan. Puree the peppercorns with the cream and soured cream and add to the pan. Allow the sauce to cook until it's nice and creamy, adding the whisky at the end.
Cut the fillet into finger-thick strips. Place on warm plates and pour the sauce over them.