Recipe by Tisme
Another find from the Weekly Times. I did use 3 fillets for 4 people but am posting the recipe as written My family loved this and I served this with mashed potatoes to help soak up the sauce.......Yum.
Top Review by pammyowl
This dish was sooo good, but a tad too sweet for me. Next time (and believe me I will make it again) I will add some stone ground mustard to the sauce to cut the sweetness. Served with mashed potatoes DH liked it too! Thanks for posting, made for Make My Recipe Tag game, 2012
- 2 thick pork fillets, about 750g
- 1 teaspoon ground cinnamon
- salt & freshly ground black pepper
- 15 g butter
- 1 tablespoon oil
- 60 g dried cranberries
- 1 cup wine, sweet fortified
- 1 cup beef stock
- 1 tablespoon cherry jam
- lemon juice, squeeze of
Directions See How It's Made
- Trim any skin and fat from the pork fillets and cut the fillet into large pieces - about 8cm is ideal. Don't worry if there are slightly smaller end pieces, you are seeking to end up with most pieces about the size of a small apple.
- Season the pork pieces with cinnamon, salt and pepper.
- Heat the butter and oil in a frying pan until foaming. Add the pork pieces and saute them until brown, 3-5 minutes.
- Turn them over, lower the heat and leave until browned on the outside and just cooked to your taste, 5-7 minutes. Transfer flillet's to a plate and keep warm.
- Discard all but a teaspoon of fat from the pan then add the dried cranberries, wine and stock and boil until reduced by half, stirring to dissolve the pan juices, for 10-12 minutes.
- Add the cherry jam and lemon juice and stir until dissolved. Taste and adjust the seasoning if necessary.
- Add the pork pieces back to the sauce in the pan and reheat for a minute.
- Arrange plates and spoon over the sauce. Serve at once.