This is an old favourite with a few new tricks that make it more exciting. It’s an easy dish, but you need good concentration and timing for great results. I’ve updated it just now: added some fatty bacon because the fillet is too lean, and lacks flavour. I’ve added leeks as they add a sweet sensation, and Balsamic reduction to counter the cut of the green peppercorns. The final addition is chives.
Feeds 2 – 4 depending on the quantity of pork, takes about 20 minutes
Ingredients
- Pork fillet or tender pork loin (I prefer fillet cut into almost inch-thick slices)
- Some thick-cut bacon pieces
- couple of cloves of garlic, smashed
- 4 – 5 small spring onions or big shallots, or leeks coarsely chopped
- Fennel bulb, with the outer layer discarded, finely sliced
- Big handful of Swiss brown mushrooms, sliced
- A glass of white wine or chicken stock
- Small tin of green peppercorns
- dash of Balsamic reduction
- Sweet peas
- Tablespoon of Dijon Mustard or more. Use Australian if you prefer
- 3-4 tablespoons of sour cream
- Seasoning
- Fennel seeds, Coriander
The Process
The easiest thing is to prepare everything beforehand, and then stir-fry the dish: cut up the pork, spring onions, fennel and mushrooms, and place on different plates. Heat a decent size fry pan and add some olive oil or butter a mix of both. The cooking should take just under 15 minutes on medium to high heat – turn it down a little once you add the liquid. Keep a watch or timer handy.
- Add the spring onions and fennel to the fry pan
- Add the pork and the peppercorns
- Brown the pork on both sides
- Fry for a couple of minutes
- Fry the mushrooms and leeks in a separate pan for a few minutes, in butter and rosemary, add to the prok
- Add the wine, the mustard, Balsamic reduction, seasoning, fennel seeds, coriander and chives, plus wine/stock
- Turn heat down to simmer, stir well for a few minutes, making sure all the ingredients are covered in sauce, add more liquid if need be but not too much since the cream is yet to come.
12 to 14 minutes should’ve elapsed since you began the stir fry, now add the sour cream and blend it into the dish on low heat; check taste and consistency and adjust, and you’re about ready to serve it with a pile of beans or rice, pasta or potato.
Kim
