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Pork Fillet In White Wine

chef.alexande's picture
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Ingredients
  Pork fillets 2 Pound, frozen, thawed
  Garlic clove 1 Large, skinned and chopped
  Dry white wine 1⁄4 Pint
  Bay leaf 1 , crushed
  Whole cloves 4
  Dried marjoram 1 Teaspoon (Leveled)
  Salt To Taste
  Freshly ground black pepper To Taste
  Flour 1 Tablespoon (Leveled)
  Paprika pepper 1⁄2 Teaspoon (Leveled)
  Butter 1 Ounce
Directions

GETTING READY
1) Make 1/2 inch thick slices of pork meat and cut them into strips of 1 1/2 x 1/4 inches.
2) In a bowl, mix garlic and wine with bayleaf, cloves, marjoram, salt and pepper.
3) In the bowl, add the pork strips and coat well.
4) Cover the bowl and allow the pork to marinate for 4 hours at room temp. or 8 hours in fride. 5) Remove pork from marinade and place on absorbant paper to dry.
6) Reserve the marinade and toss prok in flour and paprika.

MAKING
7) In a frying pan, melt the butter.
8) Fry the pork until brown from all the sides.
9) In the pan add the strained marinade and boil while stirring.
10) Cover the pan and cook on reduced heat for 20 minutes until pork is fully cooked.

SERVING
11) Serve the pork with green salad and boiled rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Cook Time: 
40 Minutes
Servings: 
4

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