Pork with Pepper Sauce
Pork with Pepper Sauce
The pork fillet is marinated in brandy and then wrapped in prosciutto before being fried. It is then finished with a delicious peppercorn sauce.
Ingredients
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
Directions
Preparation:10min ›
Cook:30min ›
Extra time:8hours marinating ›
Ready in:8hours40min
- Marinate the pork in brandy for 8 hours or overnight. Separately let the peppercorns steep in the white wine 8 hours or overnight.
- When ready to cook remove the pork from the brandy and wrap in prosciutto. Fasten each piece with a wooden skewer.
- 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.
- Add the wine with peppercorns, mushrooms, salt and nutmeg. Allow the wine to reduce for about 5 minutes.
- Add the cream and thyme then simmer until the sauce has thickened slightly. Serve with rice or new potatoes.
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