Fillet Of Pork With Artichoke Hearts
|Canned artichoke hearts||1⁄2 Pound|
|Pork fillet||1 Pound (Center Cut)|
|Freshly ground white pepper||1⁄8 Teaspoon|
|Hot water||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
Drain the artichoke hearts.
Rub the fillet with a damp cloth and cut into 1 1/2 inch slices.
Season with the salt and pepper and brown about 10 minutes in the butter on both sides.
Remove the meat and keep warm on a serving platter.
Peel and chop or grate the shallots and saute until translucent in the pan.
De-glaze the pan with the hot water and pour through a sieve into a pot.
Add the cream and simmer, stirring constantly.
Whisk the egg yolk with the cornstarch and the white wine.
Stir into the sauce to bind it and add the lemon juice and the sugar.
Heat the artichoke hearts in the sauce but do not bring to a boil.
Serving size: Complete recipe
Calories 1400 Calories from Fat 666
% Daily Value*
Total Fat 74 g114.3%
Saturated Fat 35.7 g178.7%
Trans Fat 0 g
Cholesterol 383 mg127.7%
Sodium 513.2 mg21.4%
Total Carbohydrates 51 g16.9%
Dietary Fiber 12.6 g50.3%
Sugars 11.5 g
Protein 99 g197.7%
Vitamin A 18.5% Vitamin C 70.8%
Calcium 21.7% Iron 22.6%
*Based on a 2000 Calorie diet