Pork Loin with Pepper Sauce

    30 minutes

    This is a beautiful meat and sauce combination. The pork is lightly seasoned then fried then served with a green peppercorn cream sauce with a touch of whisky.

    5 people made this

    Serves: 2 

    • 1 pork loin
    • 1 pinch freshly ground pepper, to taste
    • 60g flour, for dusting the meat
    • 40ml vegetable oil, for frying
    • 1 pinch salt, to tatse
    • 1 tablespoon green peppercorns
    • 1 cup (250ml) cream
    • 1/2 cup (125ml) sour cream
    • 20ml whiskey

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Prepare the pork loin by sprinkling with pepper then dipping both sides in the flour; tap off the excess.
    2. Heat vegetable oil in a frypan and fry for around 12 minutes until it is cooked through. Remove meat from the frypan and keep warm. Pour the oil out of the frypan.
    3. Combine the peppercorns with the cream and sour cream then add to the frypan. Allow the sauce to cook until it thickens. Add the whiskey just before serving.
    4. Cut the fillets into finger-thick strips. Place on warm plates then pour the sauce over them.

    Green Peppercorns

    Green peppercorns can be bought in small tins or jars in the spice section of your supermarket.

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