Pork with Pepper Sauce

    Pork with Pepper Sauce


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    The pork fillet is marinated in brandy and then wrapped in prosciutto before being fried. It is then finished with a delicious peppercorn sauce.

    Serves: 4 

    • 2 pork fillets, sliced to about 3cm thick
    • 3 tablespoons brandy
    • 2 tablespoons mixed peppercorns, white, red, green and black
    • 130ml white wine
    • 8 slices prosciutto
    • 50g butter
    • 5 button mushrooms, sliced
    • 1 pinch salt, to taste
    • 1/4 teaspoon nutmeg
    • 300ml thickened cream
    • 2 teaspoons fresh thyme leaves

    Preparation:10min  ›  Cook:30min  ›  Extra time:8hours marinating  ›  Ready in:8hours40min 

    1. Marinate the pork in brandy for 8 hours or overnight. Separately let the peppercorns steep in the white wine 8 hours or overnight.
    2. When ready to cook remove the pork from the brandy and wrap in prosciutto. Fasten each piece with a wooden skewer.
    3. In a large frying pan melt the butter over medium high heat. Add the wrapped pork slices and brown on both sides; about 5 minutes per side.
    4. Add the wine with peppercorns, mushrooms, salt and nutmeg. Allow the wine to reduce for about 5 minutes.
    5. Add the cream and thyme then simmer until the sauce has thickened slightly. Serve with rice or new potatoes.
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