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By on April 4th, 2016 in Food and Drink

Recipe of the Month – April 2016

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
Serves: 4
Time to prep: 15-20 mins
Time to cook: 20 mins

Ingredients:   
4 pork fillet
1 clove of garlic
150 ml verjus
500 ml cream
6 prunes
Pinch of sage
1 diced shallot
Salt & pepper to season

Method:

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

 



 

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