Pork Fillet with Marsala Sauce

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We’re almost into fig season, which always fills my family with utter delight. Fig trees are everywhere in New Zealand, and we’re starting to see this delicious fruit on trees – several of my lucky friends with trees of their own are already enjoying a fig or two.

This recipe relies on the wonderful combination of figs and pork – one of nature’s more brilliant ideas, I think! If you can’t get your hands on fresh figs just yet, the dried version works just as well.

Pork Fillet with Marsala Sauce

Mum had a fabulous huge fig tree and was always throwing figs into her cooking. This combination of figs, a lovely tender cut of pork, and her treasured bottle of Marsala wine was a knit of sweet and savoury, and a quick and delicious dish she loved to make then, which I still make now

Serves 2-3. Ready in 15 minutes.

Ingredients

  • 400g Freedom Farms Pork Fillet, trimmed of excess fat and cut crosswise into 15–20mm-wide slices
  • ¼ cup plain flour
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 clove garlic, crushed
  • ½ cup Marsala wine
  • Knob of butter
  • ½ cup cream
  • 2 fresh or dried figs, thinly sliced
  • Smoked candied orange peel, for garnish (optional)
  • Zest of half an orange, for garnish (optional)

Method

Gently bash pork pieces with a meat mallet or rolling pin to half their original thickness. Place flour on a rimmed plate and season with salt and pepper. Dredge pork through the seasoned flour to evenly and thinly coat both sides.

Heat oil in a large non-stick frying pan over a medium-hot heat.

Add garlic and pork pieces and cook pork until golden brown on each side; about 30–40 seconds per side. Reduce heat to medium low, add Marsala and butter, and simmer for 2 minutes. Stir in cream and figs, simmer for a further minute, then remove from the heat.

Serve immediately, garnished with orange peel and zest if using and with mashed potatoes and buttered green beans on the side.

Tip

You can also make this recipe with 400g Freedom Farms free range chicken in place of the pork.

To serve

Mashed potatoes and buttered green beans

Recipe © Drew Cruickshank.

Reproduced from My Mother’s Kitchen, published by Potton & Burton, available nationwide.

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