Not the best in presentation, but was totally scrummy.
I N G R E D I E N T S
- New Potatoes, quartered (or small chunks)
- Pork Fillet, cut into portions
- Broccoli
- Bread Crumbs
- Walnuts/Pecans, roughly blended (pistachios are a good option too!)
- 1 Teaspoon of Dried Thyme
- 1 Teaspoon of Dried Rosemary
- Chicken stock
- 2 Tablespoons of oil
- Seasoning
- Mushrooms
- Double Cream
- Shallot
- Cracked Pepper
- Butter
M E T H O D
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Preheat the oven to 200C/390F/Gas 6.
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To make the crust, mix together the herbs, breadcrumbs, seasoning and nuts.
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Cover each portion in oil, and roll each portion in the mixture to coat well.
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Heat a pan until it’s red-hot.
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Add the pork, and sear for one minute on each side. Transfer to the oven and cook for a further ten-15 minutes.
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Meanwhile, put the potatoes on to boil for 10 minutes.
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To make the sauce: In a sauce pan, fry off the shallots in a drop of butter, before adding the sliced mushrooms.
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Add a generous amount of cracked pepper, and stir.
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Add the stock, and allow to reduce by half, before adding the cream. Once it has reached the desired consistency, take off the heat and set aside.
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Once both potatoes/pork are ready, remove the pork and leave to rest for at least five minutes before serving.
- Drain the potatoes in a colander, and shake to break them up a little. Add butter.
- Cook broccoli for 4-5 minutes
- Serve
ENJOY!
Love
❤
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