Wine and Coriander Pork

    45 minutes

    Pork fillets are pan fried, then simmered in stock, white wine and fresh chopped coriander. Delicious served with white rice or fresh bread.

    64 people made this

    Serves: 4 

    • 450g thinly sliced pork loin fillets
    • salt and freshly ground black pepper to taste
    • 1 tablespoon unsalted butter
    • 1 tablespoon extra virgin olive oil
    • 1 cup chicken stock
    • 1 cup dry white wine
    • handful chopped fresh coriander

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Season meat with salt and pepper to taste.
    2. In a large frying pan, heat butter and olive oil over medium heat. When hot, place sliced pork into pan; cook until browned, turning once. After both sides have browned nicely, add chicken stock, and cook until liquid thickens.
    3. Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in coriander. Spoon sauce over pork when serving.

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    Reviews in English (59)


    Something else. Ok, this was a winner. The only thing I did different is I lightly floured the cutlets after salt and peppering them. Browned 'em good. Added chicken stock (I was only making two so I used half). Then when I was sure the cutlets were done I removed them to the plate to keep warm. Added the wine and I REALLY reduced the stock wine mixture to well below 1/2, to a thick sauce. There isn't a lot, but the flavour is concentrated. I drizzled that over the cutlets and sprinkled the parsley and greens from scallions over the pork and the plain rice. Really nice. Very easy and pretty quick.  -  29 Sep 2008


    We liked this recipe... but as the other reviewers stated, it doesn't 'thicken'. I know alot of thai dishes don't' thicken' but it seemed like it needed to. I would still prepare this again.  -  29 Sep 2008


    Hi, Henry Stollard here. Dish is not ethnic Thai. We call it Thai Pork because of the wonderfully pungent coriander that is often found in Thai cuisine outside of Thail;and. Also, sauce is really a thin reduction - not thickened. Sorry for the erroneous description.  -  29 Sep 2008