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Pork fillet in Metaxa sauce

updated

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Ingredients for 6 servings:

  • 1 ½ kg pork fillet(s)
  • 2 glasses of Metaxa (5 cl)
  • 2 glasses of white wine
  • 2 small onions
  • 500 ml cream
  • 1 tube(s) Tomato paste
  • olive oil
  • salt and pepper
  • possibly sambal oelek

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

made quick and easy

First, finely chop the onions. Heat a little olive oil in a pan, add the onions, and heat until translucent. Add the Metaxa and white wine and bring to a boil briefly (preferably over medium heat). Then add the cream and bring back to a boil briefly. Thicken the mixture with the tomato paste until the desired consistency is reached. Season to taste. Trim the pork fillet and cut into equal pieces. Brown the fillet pieces in a separate pan, seasoning with salt and pepper. After browning, add the fillet to the sauce and simmer on low heat for at least 20-30 minutes to allow the alcohol to evaporate. Serve with fries and tzatziki.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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