Pork Fillet with white chocolate sauce


A #JustDelicious Pork Fillet is sliced into medallions, seasoned, drizzled with olive oil and pan fried until golden brown, topped with a spicy white chocolate sauce and served with thin, crispy butter-basted potato slices alongside flash-fried garlic baby spinach leaves. Garnish with micro herbs.

Prep Time: 30 min
Cook Time: 30 min
Total Time: 60 min
Serves: 2

Fillet and White Chocolate Sauce
Eskort Pork Fillet 500 g
60 ml olive oil
5 ml salt
5 ml pepper
125 ml cream
100 ml white chocolate
1 green chilli, halved

Place a medium sized frying pan over a high heat.
Slice the pork fillet into medallions.
Drizzle with olive oil and season with salt and pepper.
Cook the medallions for 5 minutes each side, remove from heat and leave in the pan to rest.

In a small saucepan, heat cream and green chilli until it starts to steam, add white chocolate and remove from heat.
Stir until the chocolate has melted.
Remove the chilli.

Buttery Potatoes
1 large potato, thinly sliced into circles
60 ml butter
15 ml olive oil
5 ml coarse salt

Preheat the oven to 200°C.
Melt the butter, oil and salt.
Layer the potato on a baking tray, brushing each slice with melted butter.
Bake for 10 – 15 minutes until golden and crispy.

Baby Spinach
1 handful baby spinach
15 ml olive oil
50 g leeks, chopped
5 ml pepper
1 clove garlic, chopped
micro herbs, for garnish

Heat olive oil in a small pan and fry the leeks and garlic until soft.
Add spinach and remove from the heat.

Serve the pork fillet medallions with the white chocolate sauce, buttery potatoes and baby spinach leaves.

Garnish with micro herbs.

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