Pork Fillet With Fennel

READY IN: 22mins
SERVES: 4
UNITS: US

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
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • Reduce the heat and add the Gorgonzola to the pan with the cream, stir till the cheese has melted and the sauce is smooth.
  • Stir in the sage and thyme, season with salt and pepper.
  • Serve with sauteed potatoes and broccoli.
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