I don’t often post about the quick midweek meals I make, even though in recent weeks there have been a fair number of them. But Goon insists I post this one because he absolutely loved it and, in his words, “It’s not as mental as some of [my] other recipes so people might want to try it.” 
I don’t know which way to take that.
This recipe was loosely based around something I found in a Reader’s Digest recipe book, ‘Great British Cooking- the Healthy Way’. Needless to say mine was not all that healthy and, to make it worse, I accompanied it with mash. This was a great way to try pork fillet, which neither of us had eaten before, for the first time.
You will need…
- 400-450g of pork fillet, cut into inch thick rounds,
- 1/2 small onion, finely diced
- 100g of stilton, chopped into tiny bits
- 50ml double cream,
- 50ml of a good quality cider,
- a splash of dry white wine,
- about 12 rosemary leaves, finely chopped
- about 100-150ml of chicken stock.
- the obvious salt, pepper and butter to fry
- Lots of fluffy mash to serve plus some veg (in our case strips of celery, green beans and carrot cooked until still mildly crunchy)
What to do…
Take the rounds of pork fillet, use your hand to press them to roughly an even thickness, season and set aside. Fry the onion and the chopped rosemary leaves gently in a little butter until the onion is soft. Add the stock, cider and wine and then add the stilton a little at a time and allow it to melt in. Add the cream and let the mixture bubble down until it is thick. Add seasoning to taste (and maybe more cheese if you’re that way inclined.) Then fry the pork collops in batches for about 3 minutes per side. You want the pork to still be juicy. Toss the pork in the sauce and serve, garnished with more rosemary with the mash and veg.
As I say, Goon REALLY liked this. I think mash really was the best accompaniment to this dish. Who can resist mashed potato mixed with stilton sauce?
I don’t often post about the quick midweek meals I make, even though in recent weeks there have been a fair number of them. But Goon insists I post this one because he absolutely loved it and, in his words, “It’s not as mental as some of [my] other recipes so people might want to try it.” I don’t know which way to take that.
This recipe was loosely based around something I found in a Reader’s Digest recipe book, ‘Great British Cooking- the Healthy Way’. Needless to say mine was not all that healthy and, to make it worse, I accompanied it with mash. This was a great way to try pork fillet, which neither of us had eaten before, for the first time.
You will need…
- 400-450g of pork fillet, cut into inch thick rounds,
- 1/2 small onion, finely diced
- 100g of stilton, chopped into tiny bits
- 50ml double cream,
- 50ml of a good quality cider,
- a splash of dry white wine,
- about 12 rosemary leaves, finely chopped
- about 100-150ml of chicken stock.
- the obvious salt, pepper and butter to fry
- Lots of fluffy mash to serve plus some veg (in our case strips of celery, green beans and carrot cooked until still mildly crunchy)
What to do…
Take the rounds of pork fillet, use your hand to press them to roughly an even thickness, season and set aside. Fry the onion and the chopped rosemary leaves gently in a little butter until the onion is soft. Add the stock, cider and wine and then add the stilton a little at a time and allow it to melt in. Add the cream and let the mixture bubble down until it is thick. Add seasoning to taste (and maybe more cheese if you’re that way inclined.) Then fry the pork collops in batches for about 3 minutes per side. You want the pork to still be juicy. Toss the pork in the sauce and serve, garnished with more rosemary with the mash and veg.
As I say, Goon REALLY liked this. I think mash really was the best accompaniment to this dish. Who can resist mashed potato mixed with stilton sauce?
Pork is quickly becoming one of my favourite meats, and this sounds lovely. I;ve made a cider sauce before though, that quite frankly stank of feet. It was better after having cooked it but i’m still dubious. What kind of cider did you use? I used a vintage dry cider. It tasted ‘orrible, so maybe therein lies my problem…..!
Comment by Schmoofaloof — March 29, 2007 @ 4:08 pm
I love pork fillet especially with cider and the stilton is inspired but seems somehow perfect!
Looks great!
Comment by Freya — March 29, 2007 @ 5:27 pm
Pork and Stilton is a very traditional pairing, especially for sausages. Which just goes to show that great culinary minds…
Your mash looks very creamy. I’m beginning to detect a lot of calories here.
Comment by Trig — March 29, 2007 @ 7:08 pm
I come from Stilton Cheese country (the shires) and so this gets the thumbs up from me!!
Comment by Margaret — March 29, 2007 @ 7:38 pm
Mmmmm that looks delicious - definitely one to try! Yum.
Comment by Kathryn — March 30, 2007 @ 6:46 am
Oh Ros, that looks mouth-wateringly delicious.
I’m chuckling at you pondering Goon’s comment - did you slap him?
Comment by Julia — March 30, 2007 @ 8:42 am
Hi Schmoof. I’ve had ciders that smell rotten before but never one that stank of feet! I tried to find the bottle we used for this sauce but someone has thrown it out. It was a dry bottled cider that came from Tesco and it had quite a pleasant flavour - not too musty like some of them can be. I should recognise it if I see it again so I’ll let you kow the name.
Hi Freya. I wish the sauce had been entirely my idea. It worked really well when you doubled the cheese quantities.
Hi Trig. Yes I do tend to load my mash with cream. That was a seriously unhealthy meal! Then again we do often eat very healthy things too.
Hi Margaret. I bet you get the best stilton coming from that part of Britain. You’re lucky!
Hi Kathryn. It definitely is worth trying although the book’s recipe was dubious. It needs more cheese! And cream. Buth then it wouldn’t be a healthy recipe.
Hi Julia. No… my punishment for Goon’s comment (and the mess he almost made of my stew the next night) was much worse than a slap around the face. All will be revealed in some upcoming posts.
Comment by ros — March 30, 2007 @ 7:55 pm
Hee hee, can’t wait to find out what the punishment is Ros.
Comment by Julia — March 30, 2007 @ 8:07 pm
I love pork fillet - you can do a million things with it and it plays well with all sorts of flavours. I do a lovely dish of pork fillet medallions in a caper and wholegrain mustard sauce - not to self: must post that sometime!!
And what is it with men and ill-advised comments on cooking?!? Mine comes up with some choice comments too and then wonders why I won’t talk to him throughout dinner
)
Comment by Jeanne — April 3, 2007 @ 2:41 pm
Hi sounds lovely and looks delicious, im going to try one using a white stilton with apricots, i’ll let you know how it went
oh and possibly a little wholegrain mustard in the mash, i havent decided yet.
Comment by Fabian — January 12, 2008 @ 6:26 pm
THANK YOU SO MUCH, I CANT COOK TO SAVE MY LIFE, I DID THIS LAST SUNDAY FOR THE FAMILY AND IT WAS FAB, HUBBY DOES NOT LIKE CHEESE AT THE BEST OF TIME AND HE ASKED FOR MORE.
THANKS YOU FOR EASY TO UNDERSTAND INSTRUCTIONS
TINA
Comment by STRUDWICK — February 18, 2008 @ 10:17 pm
Hi, they had a simillar dish to this on the menu at a restaurant I’ve worked at before. I was without a doubt my favorite dish. They served it with crispy apple dumplings which were divine!
Comment by Matt — September 4, 2008 @ 5:31 pm