Pork fillet in ruby port sauce
- 1 kg (2 lb) pork fillet
- 1 tablespoon butter
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper
- 160 ml ruby port
- Cut the pork fillets into medallions - 1 to 2 cm (½" to ¾") thick
- Add the oil and butter a pan over a medium heat
- Sauté a few slices at a time until they a lightly browned on each side and reserve
- Add all of the slices back into the pan, retaining all of the cooking juices
- Add the ruby port and season with salt and pepper. Use a spatula to release any cooking solids from the base of the pan and mix well
- Simmer for up to 10 minutes until the pork is properly cooked and the sauce is slightly reduced
Serve from a hot serving dish, garnished with a few grapes and fresh herbs, optional. Potato wedges, boiled potatoes and some mixed vegetables go nicely with this rich dish as does green beans with soy and sesame and brown rice.
The main purpose of the simmering stage is to reduce the sauce a little. Try to avoid overcooking the pork at this stage or it will become tough. If the pork looks properly cooked at stage 3 then reduce the sauce first, before adding the pork back to the pan.
If you want a thicker sauce, mix a teaspoon of cornflour with a few teaspoons of cold water and mix with the sauce at the end of the simmering stage.