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Fillet of Pork in Wine  HT  MC  British  35mins



Serves  4      Hot    Pork  Vegetables  Alcohol    Main Course  Eggless  Britain  Europe



675g/1˝ lb Tenderloin or Pork Fillet

25g/1oz Butter

1 tbsp Vegetable Oil

1 Green Capsicum (Sweet Pepper) deseeded and sliced

1 Onion, chopped

1 level tbsp Flour

1 tbsp Ground Coriander

150ml/5fl.oz. Chicken Stock

150ml/5fl.oz. Dry White Wine (check manufacture)

Salt and Black Pepper




1. Cut the pork into 12mm/˝ inch slices, place between two sheets of greaseproof paper and flatten with a rolling pin or mallet until very thin.


2. Melt the butter and oil in a large frying pan, add the pork slices and brown on both sides. Remove from the pan with tongs.


3. Add the  peppers and onions to the pan and sauté over a medium heat until softened.


4. Sprinkle the flour into the pan together with the coriander and cook for a few minutes, stirring.


5. Gradually add the stock and wine and continue to cook, stirring constantly until the sauce thickens.


6. Add the pork to the pan, reduce the heat and simmer for 8-10 minutes or until the pork is cooked through. Serve immediately.



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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