Thursday, 4 August 2011
Recipe - Tri-Pepper Pork Fillet
I know that some people expect pork fillets to be dry and boring. To them I'd like to say - try this recipe and we'll continue the discussion, m'kay? ;)
Another way of keeping the fillet nice and moist during cooking is to brine it, but I'll save that for another recipe.
This should be seen as a base recipe, that you can use for lots of different dishes. This can be used both warm, straight from the oven (after a little resting) or cold. I'll post two different recipes the coming days that will show how I used it cold - so don't you come here and say that I don't treat you guys. ;)
Ahh, tri-pepper - what's that? It's just that I mixed black, green and white cracked peppercorns for the coating. Having said that, you could use most spices for the coating. Freestyle it to suit your cupboard and taste.
Enough chit-chat, let's see how this bad-boy was cooked...
Ingredients (enough for 2 - 4 portions)
1 pork fillet, about 400 - 450 grams
Cracked pepper (I used black, green and white peppercorns)
Trim the pork fillet, removing the "silver" skin and any unnecessary fat. Spread the pork fillet liberally with Dijon mustard all over. Put it in a plastic bag and let it marinate in the fridge for at least an hour.
Pre-heat the oven to 250c.
While the oven heats up remove the pork fillet from the fridge and let it come towards room temperature.
Crack the peppercorns and mix with salt.
Cover a chopping board with clingfilm and pour the pepper and salt mixture onto it. Roll the pork fillet in the mixture, making sure that you cover it evenly. Move the pork fillet onto a tin foil covered baking sheet.
When the oven hits the temperature, pop the pork into the oven and lower the heat to 200c.
Let it cook for 35 minutes. Remove from the oven and let the fillet rest for 10 minutes before cutting it.