Pork Fillet Stacks with Sweet & Sour Pepper Sauce

Pork Fillet Stacks with Sweet & Sour Pepper Sauce

This is my favourite cut of pork because it is so wonderfully tender and succulent. I’ve used milk in the sauce but you can use cream if you want to make it a bit richer, you can also use more or less crushed peppercorns depending on your taste.

The sauce is quite sweet with a big pepper hit, for the disc in between the stacks you need an unsweetened cooking apple to offset the sweetness of the sauce, you will only use a little of the apple so save the rest for something else.

You will need;

 

6 – Pork Fillet Medallions

1 – Cooking Apple (cut into 3 discs)

A little olive oil

For the sauce;

50 Ml – White Wine

15 Ml – White Wine Vinegar

2 teaspoon – Sugar

50 Gm – Mixed Peppercorns (coarsely ground)

100 Ml – Milk

1 desert spoon – Plain Flour

Heat a little olive oil in a pan on a medium to high heat and fry the medallions for about 6 minutes each side depending on the thickness, don’t cook them to slowly as this can dry out the meat.

When they are done put them on a plate and keep them somewhere warm, put the peppercorns in the pan of juices and fry for about half a minute.

Now add the plain flour and mix into a dry paste. 

Then add the white wine vinegar and sugar and mix again to a paste.

Finally add the milk and stir vigorously until smooth, then simmer on a medium heat for about 5 minutes.

Boil the discs of apple in a little water for about the same time.

Arrange the medallions 2 high with a disc of apple in between and pour over the sauce.

Serve with rice or vegetables.  

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The Artist Tony Rose