Sunday, 20 April 2014

Pork Fillet with Saffron Bread Sauce and Pears



This recipe is based pn one from Leith's Easy Dinner Parties. To serve two, you need:
approx 350g pork fillet
1/2 tbsp oil
100ml apple juice
100ml chicken stock
15g butter
1 ripe pear, peeled, cored and quartered
1/2 tsp arrowroot

for the saffron bread sauce:
100ml milk
1/2 onion, cut into large chunks
1 bay leaf
pinch of saffron strands
25g fresh white breadcrumbs
20g butter

Preheat oven to 200C. Heat the oil in a large frying pan and brown the pork fillet on each side.


Place the pork fillet in a roasting tin lined with foil with the apple juice and stock and season. Cook in the oven for about 25-30 minutes until tender.


Meanwhile make the bread sauce. Heat the milk in a small pan with the onion, bay leaf and saffron and simmer gently for five minutes. Remove the onion and bay leaf and add the breadcrumbs to the pan and stir in. Add the butter and season.


 Heat a little butter in a clean frying pan and gently fry the pears. Then when the pork is cooked, remove from the pan and pour the cooking liquid into a small pan and add the arrowroot. Bring to the boil and stir until thickened.


To serve, slice the pork fillet and serve with the pears and bread sauce and pour the sauce over the top.


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