Kalamata pork fillet with rosemary

    Kalamata pork fillet with rosemary

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    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!

    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

    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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