Photography Andy Arnfield – The Gourmet Grocer
This recipe is simply delicious and very quick to make! Pork fillet is beautifully soft and tender and only needs the slightest of cooking so make sure this dish is served immediately when ready! Marsala can be a little sweet for some tastes, so make sure you really get the balance right with your seasoning, or even use dry sherry ! I served this in a bowl drowning new season baby new potatoes covered in butter! Enjoy ;0)
Preparation time: 10 – 15 minutes
Cooking time: 40-45 minutes
20g dried porcini mushrooms
2tbsp olive oil
450g pork fillet, cut into large chunks
1 onion, chopped
2 cloves of garlic, crushed
200g button mushrooms, sliced
1tbsp fresh sage, chopped
150ml Marsala wine
250g double cream or crème fraiche
To serve: 1tbsp fresh sage, chopped
Freshly ground pepper
1. Preheat the oven to 180˚C
2. Pour 150ml boiling water over the dried porcini mushrooms and leave them to soak for 15 minutes. Strain through a fine sieve and reserve the soaking liquid.
3. Heat the oil in a large casserole dish and fry the pork fillet for 5-6 minutes until lightly browned. Add the onion, garlic, chestnut mushrooms and dried mushrooms. Cook for 1-2 minutes until the onion starts to soften. Add the sage, marsala and cream and bring to the boil. Cover the casserole with a lid and place in the oven to cook. Cook for 40-45 minutes or until the pork is completely cooked through with no pink juices. Half way through cooking add the reserved mushroom liquid if it starts to become too dry.
4. Season with black pepper and sprinkle over a little additional sage to serve.