Gently spiced, and given a full-bodied flavour with white wine, this dish needs only plain boiled rice as an accompaniment. Coriander seeds quickly lose their mild, orangy flavour when ground, so try to buy whole seeds to crush yourself.
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- 1 1/2 lbs pork fillets or 1 1/2 lbs pork tenderloin, trimmed and cut into 1/2 inch slices
- 1/2 ounce butter
- 1 tablespoon vegetable oil
- 1 small green pepper, seeded and sliced into rings
- 1 medium onion, skinned and chopped
- 1/2 ounce plain flour
- 1 tablespoon coriander seed, ground
- 2/3 cup chicken stock
- 2/3 cup dry white wine
- salt and pepper
- 1Place the pork between 2 sheets of greaseproof paper and flatten with a mallet or rolling pin until thin.
- 2Melt the butter and oil in a large saucepan, add the pork and brown on both sides. Add the pepper and onion and lightly cook for 8-10 minutes, until softened.
- 3Stir in the flour and coriander and cook for 1 minute. Gradually add the stock and wine, stirring until the sauce thickens, boils and is smooth.
- 4Season to taste. Simmer gently for 5-10 minutes, until the pork is tender and cooked through.
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Nutritional Facts for Pork Fillet in Wine and Coriander
Serving Size: 1 (307 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 352.7
- Calories from Fat 128
- Total Fat 14.2 g
- Saturated Fat 4.9 g
- Cholesterol 115.9 mg
- Sodium 168.2 mg
- Total Carbohydrate 9.6 g
- Dietary Fiber 1.3 g
- Sugars 2.6 g
- Protein 37.8 g