Friday, 30 September 2011

Friday Feast - Pork fillet with Stilton and mustard sauce

This pork dish has loads of flavour and it's a great way to use up any Stilton you have lurking in the fridge, but any blue cheese will do. It's yummylicious - another big word I just made up :))

Pork fillet with Stilton and mustard sauce


Serves 4

50g/2oz butter
1 tbsp oil
2 x 350g/12oz pork fillets (tenderloins), cut in half
2 tsp fresh thyme leaves
100g/4oz Stilton
142ml carton double cream
1 tbsp wholegrain mustard

Melt the butter with the oil in a heavy based frying pan with a lid and stir in the thyme. Add the pork fillets and brown all over. Put the lid on, turn down the heat to the lowest it will go and fry very gently for 20-30 minutes until tender.

While the pork is cooking, cut the Stilton into slices - don't worry if it crumbles a bit. When the pork is done, remove from the heat and arrange the slices of cheese on top of the pieces of pork in the pan. Put under a pre-heated grill for 2-3 minutes until the cheese has melted. Take the meat out of the pan and put on a plate, cover with foil and keep warm while you make the sauce.

Put the meat juices over a high heat and bring just to the boil. Reduce to a simmer and stir in the mustard and cream. Cook over a moderate heat, stirring occasionally until the sauce has slightly thickened. Slice each piece of tenderloin and put onto four plates, then spoon the sauce around it.

Things I do differently: my frying pans are all non-stick (shame on me for not having all-singing-all-dancing copper bottomed steel frying pans as professional cooks do but I can't be trusted!). So, I transfer the meat to an oven proof roasting pan before either whipping it under the grill or even popping it into a hot oven to melt the cheese.It's easy to then remove the meat and return the juices to the frying pan.

Dijon mustard works well if you don't have wholegrain mustard, creme fraiche would be a healthier alternative to the double cream too. The last time I cooked this I almost bought white Stilton with apricots in to ring the changes - might do that next time as this recipe is another favourite here.

Finally, although I only use one fillet for the two of us, I do make the full whack of sauce :)) This is lovely served with most vegetables, new potatoes and green beans are good in the Summer and even the full-Monty of roast potatoes and Winter greens during colder months.

Enjoy!

Di
x

7 comments:

  1. Oh Di I feel hungry now! That sounds really yummy.
    Hugs,
    A x

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  2. OMG - I just delved into my Sandwich box . . . . I'm NOT joking . . . I'm scoffing a sarnie as I type!

    This sounds delicious and, as I love Stilton with apricots, I might just try that version!

    Thanks for sharing.

    Hugs, Sarn x

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  3. What are you trying to do to me, Di - I can't resist butter, but I should! You know what they say ... a moment on the lips, a lifetime on the hips ... well, I'm the living embodiment of that particular truism!! Seriously, this recipe sounds seriously tasty ... got to try one day :) Elizabeth x

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  4. I'm going to give this a go too... I always manage to have leftover stilton in the fridge (no idea why! *lol*) - and I may try it with pork-style veggie sausages too :)

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  5. Wow this looks delicious and l've just eaten ....oh well there's always another day thank you for sharing this Di :) Sandra H

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  6. Yummy. I have juct come across your blog from woyww. I love your work it's stunning. x x

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  7. Ooh, that looks and sounds scrummy. I need my brekky now - you're dangerous, lol xxx

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Thank you so much if you take the time to comment! Sorry but anonymous comments have had to be blocked due to a spam avalanche. Di x