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Pork fillet in port wine sauce

updated

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Ingredients for 4 servings:

  • 2 pork fillets
  • 1 bunch parsley, flat
  • 2 cups of crème fraîche
  • 1 tbsp jelly, currant
  • ½ bottle of port wine
  • 1 package of tagliatelle pasta
  • 2 jars of mushrooms, whole (fresh ones would not be of any advantage in terms of taste)
  • ½ cup(s) broth
  • Flour
  • pepper
  • Salt
  • Clarified butter
  • Parsley

Instructions

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

simple, quick and super tasty

Cook the tagliatelle pasta. Cut the meat into medallions. Mix the flour, pepper, and salt and toss the meat in the flour. Heat the clarified butter in a roasting pan, brown the meat on both sides, and remove. Brown the drained mushrooms in the frying fat. Then add the meat back in. Pour in the stock and port wine. Bring to a boil, stir in the redcurrant jelly, and then add the crème fraîche over low heat. Done! Serve with tagliatelle pasta and garnish with parsley.

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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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