Recipe of the Month – April 2016
This month’s recipe comes from Head Chef, Mark Harris at the Inn on the Lake. Mark recommends this luxurious dish ‘Pork Fillet in Verjus & Cream with Prunes & Sage’ as he says it’s refreshing simple to make… follow his step by step recipe to make it yourself at home.
Pork Fillet in Verjus & Cream with Prunes & Sage
Time to prep: 15-20 mins
Time to cook: 20 mins
4 pork fillet
1 clove of garlic
150 ml verjus
500 ml cream
Pinch of sage
1 diced shallot
Salt & pepper to season
1. Fry off the onion and garlic in butter and add the shallots.
2. Cut and prep the pork fillet, then lightly coat by placing in flour
3. Add pork to the onion & garlic and cook for 2 minutes.
4. Add verjus, salt & pepper, double cream and then the prunes 2 minutes before serving