pork fillet for tea

[crisgal]

but how do i cook it?
Is it best to cook the whole thing in the oven or cut it into medallions and pan fry?
I got it because I was so disappointed with the other traditional joints in the supermarket .
I presume it doesn't take much cooking.

[bimbo123456]

If you roast it make sure your put oil on it first or it will dry out. Stir fry is one option. SCHWARTZ do a nice sprinkle herb mix for pork that you can use when you grill it. . Medallions can be grilled or fried. Another nice idea is a spoonful of apple sauce on the pork near the end of cooking and then grill a slice of cheese on top of the apple until it melts. Yummy. If you have it, cider goes well with pork. I make a sauce with onion, a little sugar, cider and cream. You can add anything you like to the sauce. Enjoy

[emeritus]

My favourite lunch

Trim off the fat and cut the fillet into bite sized pieces, Fry with onions, mushrooms and a little garlic gently for 5 - 10 minutes when cooked add a little double cream warm through and serve with plain boiled rice. I like to finish it with a sprinkling of Paprika

Serve in a large bowl to mix the rice into the sauce

Enjoy

[Kleiber]

Another nice recipe for pork fillet:
cut along one of the long sides, to open it out (don't cut right through). Season with pepper & spread some re-hydrated dried, wild mushrooms on it.
Close it up & wrap in bacon or parma ham. Stick a couple of cocktail sticks in it, to stop it opening & then cook @ Mk 4 for about half an hour. Slice it to serve. It's lovely with garlic mash & a sauce made with red wine, redcurrant jelly (or rowan jelly) a teaspoon of mustard & a tablespoon of soured cream.

[nickmo]

Other ideas? - use in a stroganoff; cut the fillet into fine shreds and season with Chinese spices, coat in a light batter and fry; make a goulash. None take a lot of cooking...

One easy fave recipe: My take on a pork with prunes (classic French) - cut into collops / medallions, dust in flour, fry in oil and butter, remove from pan when coloured. Add chicken stcok and season. Reduce, scraping the floury pork bits off the pan. Add ginger jam, heat, add creme fraiche, check seasoning, return pork to pan, heat and serve on creamy mash, rice or noodles. A couple of pieces of diced apple can also go with this for a little sweetner. Whole will take 12 mins to cook.

Make sure pork is fully cooked and never served pink in the middle.

[ermintrude35]

...this is my fave with pork fillet...

cut in half , so you have 2 equalish pieces, slit each piece lengthways but not the wholeway through and flatten each piece out.....

.....sear each piece and remove from pan....roll out some flaky pastry , top with one fillet of pork, spread with dijon mustard, crumble on some stilton, spread on some apple sauce , top with the other fillet, add some more mustard cheese and apple. wrap up in the pastry ,glaze with egg, cook in a high oven for 30-40 mins....

make a gravy by deglazng the pan , (masala wine is nice)