Pork Fillet with Peaches


Serves 6 to 8 people
3 Pork fillets - cut in half, trimmed, washed and dried
125 grams of Butter
4 garlic cloves - finely chopped
2 large onions - thinly sliced
1 packet of mushrooms - peeled and thinly sliced
1 red pepper - thinly sliced
1/2 cup of chicken stock
1/2 tsp fresh ground black pepper
3 to 4 Bay leaf
825gram tin of sliced peaches
200ml cream
Small glass of brandy or port
Chives - chopped to serve


Melt the butter in a deep hot pan with garlic and bay leaf add the fillets, sear on all sides to brown; add the black pepper while cooking - when brown on all sides, turn down heat and leave cooking for about 20 minutes - this makes the meat more moist.
Prepare baking dish, make a layer with the onions, mushrooms, and peppers, place the pork fillets on top and pour over the chicken stock. Cook in pre heated over 200 degrees for first twenty minutes and turn down heat to 170 and cook for a further 40 minutes. Remove from oven and add the peaches (keep a few slices for serving) and brandy and cream. Cook for a further 30 minutes - the most important thing about pork, it should be well cooked.
For sauce: remove the liquid, some of the peaches and vegetables and liquidize in blender.

To serve:

Remove pork, leave to stand for ten minutes then slice and arrange on platter with peaches and vegetables in centre, sprinkle with chives and drizzle sauce over the meat or vegetables.

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