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Pork Fillets With Red Wine Recipe
|Butter||4 Ounce (125 Gram)|
|Olive oil||4 Tablespoon|
|Pork fillets||3 Pound, cut into thick slices (5 Kilogram)|
|Onions||2 Large, chopped|
|Black pepper||To Taste|
|Dry red wine||12 Fluid Ounce (350 Milliliter)|
|Mushrooms||10 Ounce, sliced (275 Gram)|
|Double cream||12 Fluid Ounce (350 Milliliter)|
Serving size: Complete recipe
Calories 5644 Calories from Fat 3454
% Daily Value*
Total Fat 387 g595.5%
Saturated Fat 67 g334.9%
Trans Fat 0 g
Cholesterol 243.8 mg
Sodium 473.4 mg19.7%
Total Carbohydrates 150 g50.1%
Dietary Fiber 14.5 g58.1%
Sugars 35.2 g
Protein 290 g579.7%
Vitamin A 57% Vitamin C 87.2%
Calcium 21.7% Iron 31.2%
*Based on a 2000 Calorie diet
Add the pork slices and fry until they are browned on all sides.
Transfer the pork to a flameproof casserole, using a slotted spoon.
Add the onions to the frying pan and fry until they are soft but not brown.
Transfer the onions to the casserole and sprinkle over salt and pepper to taste.
Pour in the wine.
Place the casserole in a moderate oven (180°C/350°F or Gas Mark 4) and cook for 1 1/2 hours or until the pork is tender.
Fifteen minutes before the pork is ready, melt the remaining butter in a saucepan.
Add the mushrooms and cook for 3 minutes.
Transfer the mushrooms to the casserole with a slotted spoon.
Continue cooking for 10 minutes.
Remove the pork slices from the casserole and keep hot.
Mix together the flour and cream, adding a little cream at a time.
Stir a little of the hot cooking liquid into the mixture.
Place the casserole over low heat.
Add the cream mixture a little at a time, stirring constantly until thickened.
Return the meat to the casserole and serve, from the casserole.