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Pork fillet in a herb coating

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Ingredients for 4 servings:

  • 1 kg pork fillet(s)
  • 4 slices of toast
  • 250 ml milk
  • 100 g butter, soft
  • 2 pts. herbs, frozen
  • 4 cloves garlic
  • 1 onion(s)
  • 250 g cream cheese
  • 2 tbsp lemon juice
  • 250 ml wine, white, dry
  • pepper
  • Salt

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Trim the pork fillet of fat and tendons and rub with salt and pepper. Dice the toast and soak in milk. Mix 100g of butter with the herbs. Finely chop the garlic and onion, knead into the herb butter along with the cream cheese, lemon juice, and the squeezed toast. Season with salt and pepper. Preheat the oven to 200°C. Grease a shallow ovenproof dish. Place the meat in the dish and spread the herb mixture on top. Pour the wine over the dish and cook the fillets on the middle rack for about 40 minutes. This dish goes deliciously with potato gratin!

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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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