in Recipes

Pork fillet in paprika cream

updated

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Ingredients for 4 servings:

  • 700 g pork fillet(s), cut into 8 slices
  • 2 tbsp flour
  • Salt and pepper, black
  • 3 tbsp oil, for frying
  • 2 medium-sized onions, cut into fine cubes
  • 2 large garlic cloves, peeled, cut into small cubes
  • 9 tbsp ajvar
  • 250 ml vegetable stock
  • 1 cup crème fraîche
  • 3 tbsp dry sherry
  • 2 tsp lemon juice
  • 2 tsp Worcestershire sauce

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Season the fillet with salt and pepper and dust with flour, then fry in the heated oil for 3-4 minutes. Remove from the pan and keep warm. Sauté the onions and garlic in the frying fat, stirring occasionally, until golden brown. Stir in the stock, sherry, crème fraîche, and ajvar and simmer for 5-6 minutes. Season the sauce with lemon juice, salt, pepper, and Worcestershire sauce. Add the fillet and its juices to the sauce and heat through. Ribbon pasta goes well with this sauce.

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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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