Kalamata pork fillet with rosemary

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    Kalamata pork fillet with rosemary

    Kalamata pork fillet with rosemary

    (125)
    35min


    121 people made this

    About this recipe: This is a quick and tasty dish that will definitely impress your guests. They will think you spent all day preparing this! Greek olives and fresh rosemary give it a lot of flavour!

    Ingredients
    Serves: 4 

    • 500g pork loin medallions
    • 4 tablespoons plain flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 tablespoon olive oil
    • 1 tablespoon chopped fresh rosemary
    • 1 clove garlic, minced
    • 125ml dry red wine
    • 125ml chicken stock
    • 2 tablespoons sliced kalamata olives
    • 1 tablespoon lemon zest

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Pound the meat to 6mm thickness. In a shallow bowl, combine the flour, salt, and pepper. Dredge pork in flour to coat.
    2. Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Cook pork in olive oil until browned, turning once. Transfer meat to a warmed plate.
    3. Reduce the heat to low, and add rosemary and garlic to the pan. Pour in wine, and bring to the boil. Boil until the liquid is thick. Pour in chicken stock, and boil until volume is reduced by half. Stir in olives and lemon zest. Pour sauce over the meat, and serve.
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    Reviews & ratings
    Average global rating:
    (125)

    Reviews in English (125)

    by
    99

    This recipe is delicious. I added about 1/4 cup more chicken stock to the sauce and used 1/4 cup kalamata olives. My husband thought it was one of the best pork tenderloin recipes he's ever tasted. It's great with sauteed spinach and garlic, small red potatoes and hearty whole grain dinner rolls or bread.  -  23 Jan 2007  (Review from Allrecipes US | Canada)

    by
    84

    This was a delicious pork recipe, and turned out a lot better than I expected. I love the flavor of kalamata olives, which is a must if you make this recipe. One word of advice, however. The recipe says to brown the pork then let sit on a plate. For some reason, I assumed you just brown the outside and it would all cook thoroughly later. I was wrong. You must cook the pork thoroughly when it is in the pan. Probably a blonde moment on my part, but if you are reading the recipe, understand it must be cooked during the begining.  -  17 Oct 2007  (Review from Allrecipes US | Canada)

    by
    77

    I live on the island of Crete in Greece, and quite honestly I could not say I have tasted any better similar dish locally. It is terrific and I will make it again and again, maybe adding a little of some fresh herbs we have here, and using some local wine. Fantastic recipe and thank you so much!  -  03 Oct 2007  (Review from Allrecipes US | Canada)

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