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Malagache Fillet of Pork      HT  MC  Madagascan  35mins

Serves 4     Hot  Pork  Alcohol  Spices  Vegetables  Main Course   Eggless  Madagascar African Africa

675g/1½ lb boneless Pork Fillet
Plain Flour for coating
2 tbsp Olive Oil
1 tbsp finely chopped Onions
50g/2oz Green Peppercorns, crushed
3 tbsp Brandy
120ml/4fl.oz. Double Cream
1 tbsp Mustard
1 pinch Ground Coriander
25g/1oz softened Butter


1. Slice the pork into 6mm/¼ - inch slices (medallions) and coat on all sides with flour.

2. Heat the oil in a large frying pan, add the floured pork and sauté until browned on all sides.

3. Add the onions and green peppercorns to the pan and cook until the onions are soft and transparent.

4. Heat the brandy in a small saucepan, set alight and pour over the pork.

5. Add cream and mustard, mix well and cook over a high heat for about 5 minutes to reduce slightly.

6. Stir in the coriander and butter. If you wish you can remove the meat and reduce the sauce a little further. Serve the pork with the sauce poured over the top.

More Pork/Bacon Recipes  |  General Pork Preparation & Cooking Times   |  Pork Cuts 


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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

Related Recipes and Information

More Pork/Bacon Recipes 

General Pork Prep & Cooking Times

Pork Cuts

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