Pork fillet in green peppercorn sauce

    22 min

    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.

    11 people made this

    Serves: 2 

    • 1 pork fillet, sliced
    • freshly ground pepper
    • flour for coating
    • vegetable oil for frying
    • salt
    • 1 tablespoon green peppercorns
    • 250ml cream
    • 125ml soured cream
    • 20ml whisky

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Season the meat with black pepper, dip both sides in the flour and tap off the excess.
    2. 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.
    3. 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.
    4. Cut the fillet into finger-thick strips. Place on warm plates and pour the sauce over them.

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