Pork Fillet With Fennel

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READY IN: 22mins
Recipe by Brian Holley

Very easy, very rich, creamy Gorgonzola and Sambuca sauce. My daughter's boyfriend came to dinner and cooked this for us. So good I have invited him to cook again next week.

Ingredients Nutrition

  • 1 lb pork fillet, sliced 1/4-inch thick
  • 3 tablespoons virgin olive oil
  • 2 tablespoons sambuca liqueur
  • 1 large fresh fennel bulb, sliced
  • 3 ounces gorgonzola, crumbled
  • 2 tablespoons single cream
  • 1 tablespoon fresh sage, chopped
  • 1 tablespoon fresh thyme, chopped
  • salt
  • pepper


  1. Trim any fat from the meat and slice 1/4" thick. Place the meat between two pieces of cling film and beat with a meat mallet, to flatten out.
  2. Heat the oil in a heavy based pan and fry the meat in batches for 2 mins on each side. Remove the meat from the pan and keep it warm.
  3. Stir the Sambuca into the pan, stir well to remove all the bits from the bottom of the pan. Add the fennel and cook for 3 minutes Remove from pan and keep it warm.
  4. Reduce the heat and add the Gorgonzola to the pan with the cream, stir till the cheese has melted and the sauce is smooth.
  5. Stir in the sage and thyme, season with salt and pepper.
  6. Serve with sauteed potatoes and broccoli.

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