4 medium sized pork fillets (Wellgoods), washed and each cut in 3
2 tablespoons olive oil
½ onion fi nely chopped
1 cup dry white wine
½ small coff ee cup amaretto liqueur
2 apples, peeled and cut into thin slices
2 cups fresh cream
1 cup chicken stock
4 tablespoons crumbled blue cheese
Salt and pepper to taste
Steamed or boiled vegetables of your choice
Crushed peppercorns to garnish
2 tablespoons olive oil
½ onion fi nely chopped
1 cup dry white wine
½ small coff ee cup amaretto liqueur
2 apples, peeled and cut into thin slices
2 cups fresh cream
1 cup chicken stock
4 tablespoons crumbled blue cheese
Salt and pepper to taste
Steamed or boiled vegetables of your choice
Crushed peppercorns to garnish
Method:
• Heat the olive oil in a pan and sauté the pork fillets until golden brown in colour
• Add the onion and apples to the pan and cook until they are both soft. Pour in the liqueur and the wine and simmer
• Allow for a little evaporation and then add the stock, cheese and finally the fresh cream
• Add salt and pepper and allow sauce to thicken and blend
• Serve the pork fillets with the cream, with fresh steamed vegetables and garnish with a few crushed peppercorns
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