Pork Fillet

Pink Lady & Pork Scallopini

Ingredients:
3 Pink Lady apples cored and sliced
800 gms pork fillets (200 grams per person)
½ cup Marsala
1 teaspoon garlic
1 teaspoon chopped basil
Splash of Welly Boot olive oil
1 teaspoon butter
600 mls cream
Plain flour sufficient to coat the pork
Salt & pepper

Cooking Method:
In a non-stick pan, add the oil and butter. Cut the fillets into medallions, flatten slightly and roll in the flour and salt and pepper. Add apple slices to the hot pan, medallions and garlic. Seal each side quickly. Add the Marsala and de-glaze the pan, add the cream to the pan and simmer until the sauce is at the required consistency. Toss through the basil and serve on a warm plate. Great with jacket potatoes and a side salad.

Serves: 4

Note:
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Linley Valley Pork Scotch Fillet with Beans & Cabbage

Ingredients:
Pork Fillet
1 tbsp. olive oil
1 tbsp. butter
2 onions, chopped
3 cloves garlic, crushed
250gm Borlotti beans, soaked overnight
1 packet Caccitore chopped small pieces
1 – 1.5 litre chicken or vegetable stock
½ Red Cabbage finely chopped
½ Green Cabbage finely chopped
Salt & pepper
½ cup Fresh parsley roughly chopped

Method:
Cook the pork fillet as you would a steak (to your liking). Then for the beans & cabbage heat the oil and butter in a large, lidded oven proof pot and slowly sauté the onion and garlic until tender. Add the beans, sausages and enough stock to cover mixture. Place the lid on top then pop into a 180° oven. Bake until the beans are tender, approximately 2 – 2.5 hours topping up with additional stock if necessary. Stir in cabbage, put back in oven for 20 minutes covered, then uncover and cook further 15 minutes till top is just starting to turn golden. Serve on plate topped with parsley and your pork fillet.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Pork Fillet Cassoulet

Ingredients:
250gm black-eyed beans, soaked overnight
250gm borlotti beans, soaked overnight
1 tblspn olive oil
1 tblspn butter
4 stalks celery, chopped
3 carrots, peeled and chopped
2 onions, chopped
6 cloves garlic, crushed
500gm pork fillet, sliced into thick bite size pieces
1 packet of Drover pork sausages
1.5 – 2 litres chicken stock
Salt & pepper
Fresh parsley

Method:
Heat the oil and butter in a large, lidded oven proof pot and slowly sauté the celery, carrot, onion and garlic until tender. Add pork and sausages and cook until beginning to brown. Add the drained beans and enough stock so that all the ingredients are covered. Cover tightly with a lid or foil then pop into a 180° oven. Bake until the beans are tender, approximately 2 hours topping up with additional stock if necessary. Scatter with parsley and serve with buttered toast.

Serves: At least 6 – 8, it will be delicious after a couple of days and will also freeze beautifully.

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: