Pork London broil with a creamy mushroom and cucumber sauce

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Pork London broil with a creamy mushroom and cucumber sauce
Pork London broil with a creamy mushroom and cucumber sauce
Servings:Serves 4
Calories per serving:534
Ready in:25 minutes
Prep. time:5 minutes
Cook time:20 minutes
Difficulty:Easy
Recipe author:Chef
First published:28th August 2014

I've added this odd sounding recipe as an aide-memoir for myself, so it can be easily repeated. It sounds very strange but the combination worked brilliantly. The sauce is based on mushrooms in a cucumber sauce, with added double cream. The London broil marinade was just a rather successful experiment. Although London broil is usually associated with beef, this worked really well with a pork fillet - even better because it was barbecued, creating a smoky, crisp finish, but remaining tender inside.


Mushroom and cucumber sauce

Ingredients

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London broil pork fillet

Mise en place

Add the pork fillet and the marinade ingredients to a Lock and Lock box, close the lid and shake well to coat evenly. Refrigerate for up to 12 hours, turning and shaking now and then if you are able.

Method

  1. Add a good grind of black pepper to a small saucepan and melt the butter
  2. Sauté the mushrooms in the butter for 4 minutes, turning often
  3. Add the cubed cucumber cubes and cook until they visibly 'wilt', about 5 minutes, stirring now and then
  4. Make a roux by sprinkling the flour over the buttery cucumber and mushrooms and mix well so all the fat is absorbed
  5. Add the dried dill and hot stock and blend into a sauce
  6. Bring to the boil and then reduce and simmer for 10 minutes
  7. Stir in the double cream and heat gently - don't allow it to boil or the cream will 'split'

London broil pork fillet

  1. Drain the pork fillets and discard the marinade
  2. Barbecue or grill over a fairly high heat for about 5 minutes per side
  3. Check the meat is properly cooked
  4. Serve


Serving suggestion

We had this with rice, it might be nice to add a few peas or beans to the rice, just for a little colour.

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