Pork fillet with parsley mash and fragrant mushroom sauce

2 servings

Ingredients

Quantity Ingredient
450 grams Floury potatoes; such as King
; Edwards
1 Onion
85 grams Unsalted butter; about
1 large Bramley apple
300 millilitres Dry cider; (good quality)
3 Whole cloves
1 teaspoon Caster sugar
50 grams Mushrooms
1 teaspoon Medium curry powder; (to taste), up to 1
; 1/2
1 Pork tenderloin fillet about 225g/8oz
1 tablespoon Plain flour
1 tablespoon Sunflower oil
150 millilitres Milk
1 Whole nutmeg
150 millilitres Double cream
1 small Bunc fresh flat-leaf parsley
Salt and freshly ground black pepper

Directions

1 Cut the potatoes into chunks and place in a pan of boiling salted water.

Cover and simmer for 15-20 minutes until completely tender.

2 Heat a pan. Finely chop the onion. Add a knob of butter, tip in ½ onion and cook for 2-3 minutes until softened but not coloured. Stir occasionally.

3 For the Cidery Apple Salsa: Peel, core and chop up the apple. Add the chopped apple to the sauteed onions with ½ cider, the cloves and sugar.

4 Simmer the apple mixture, reduce the heat and cook gently for about five minutes until reduced and slightly pulpy. Add a little more cider to the apple mix if it begins to dry out too quickly.

5 Heat another pan. Add a knob of butter and tip in the remaining onion.

Cook for 2-3 minutes until softened but not coloured.

6 Finely chop the mushrooms and add to the pan with the sauteed onion.

Raise the heat and stir-fry for 1-2 minutes until just tender. Stir in the curry powder and cook for another 30 seconds. Remove from the heat.

7 Cut the meat into 6 x 2cm/ ¾" medallions and flatten slightly with the palm of your hand. Place the flour on a plate and season generously. Toss the pork medallions in the flour to coat, shaking off any excess.

8 Add 1 tbsp oil and a knob of butter to the heated frying pan and cook the medallions for 1-2 minutes on each side until just tender and lightly golden.

9 Put on a plate and keep warm. Place the milk and remaining butter in a small pan and bring to a simmer.

10 Pour the cream into the mushroom mixture. Return to the heat and simmer for 2 minutes until slightly reduced and thickened, stirring occasionally.

Season to taste and pour in any juices from the pork.

11 Drain the potatoes and return to the pan. Place on the heat to dry out and mash well.

12 Pour in the heated milk mix, season generously and beat with a wooden spoon to a smooth puree. Finely chop the parsley and beat into the potatoes.

13 Arrange a mound of potato on a serving plate and arrange three pork medallions on top in an overlapping layer. Spoon over some sauce and serve some cidery apple salsa on the side.

Converted by MC_Buster.

Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.

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