Roast Pork Fillet
Pork fillets are an extremely versatile cut of meat, being able to be cooked in a huge range of ways! If you’re doing your shop at the start of the week and not sure what you want for dinner yet, pork fillet can be a fantastic meat to purchase as it can be used for a stir-fry, barbecue, salad or many more dishes. If you’re feeling creative, buy some pork fillets and experiment with your own recipes. Otherwise you could try our delicious roast pork fillet recipe below.
Roast Pork Fillet with Mascarpone Sauce
Ingredients to serve 4:
- 2 large pork fillets, halved, thin end trimmed
- 1 rosemary sprig
- 2 garlic cloves, sliced
- 1/3 cup olive oil
- 20g unsalted butter
- 2 red apples, cored, cut into wedges
- 150ml white wine
- 100g mascarpone
- Steamed green beans to serve
- Preheat the oven to 190 degrees Celsius.
- Roughly chop the rosemary and place in a bowl with the garlic and 2 tablespoons of olive oil.
- Add the pork and cover with the mixture. Set aside for 10 minutes.
- Heat 1 tablespoon of olive oil with the butter in a large ovenproof frypan over medium heat.
- Add the apple and cook until golden on both sides before removing and setting aside.
- Increase heat to high and add the remaining oil. Once hot, cook the pork until brown on all sides.
- Return the apple to the pan and transfer the pan to the oven. Cook for 15 minutes or until the pork is cooked through but still soft and juicy. Remove the pork and apple from the pan and set aside.
- Place the pan over medium heat. Add the white wine and simmer until the wine has reduced by half before adding the mascarpone and cooking for a further minute, stirring regularly.
- Slice the pork and place on plates with green beans, apple and mascarpone sauce.
So there you have a delicious recipe for roast pork fillet. Not only is this recipe super easy, but it’s also extremely tasty and healthy! So next time you’re doing a big shop at the start of the week, why not buy some pork fillets. They really are a versatile and easy cut of meat to cook.
** Today’s recipe is courtesy of Taste.com.au