Pork Fillet, Marinated and Braised

By Moira Hodgson

Published November 29, 1986

Total Time
30 minutes, plus overnight marination
Rating
4(23)
Comments
Read comments

Featured in: FOOD; IMAGINATION FINDS WAY INTO MEAT DISHES

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 pork fillets (about ¾ pound each)

  • ½ cup freshly squeezed orange juice

  • 2 cloves garlic, chopped (green part removed)

  • 2 large sprigs rosemary

  • 1 tablespoon ground coriander seed

  • ½ cup dry sherry

  • 2 tablespoons olive oil

  • Coarse salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

7 grams carbs; 107 milligrams cholesterol; 442 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 29 grams fat; 1 gram fiber; 529 milligrams sodium; 34 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Marinate the pork fillet, overnight if possible, in a mixture of the remaining ingredients.

  2. Step 2

    Preheat oven to 375 degrees. Remove pork from marinade. Season with salt and pepper. Using a cast-iron skillet if possible, brown the fillets on all sides on top of the stove. Add half the marinade, cover lightly with foil and cook in the oven for 10 minutes. Add the remaining marinade and cook for a further 10 to 15 minutes, or until the pork is cooked.

  3. Step 3

    Remove the pork from the skillet and slice. Arrange the slices on heated individual plates and garnish with a spoonful of gravy.

Tip

  • This is good with baked winter squash.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
23 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Maxime

Well-balanced ingrediens proportions and a wonderful combination of flavours, despite I used white wine and no coriander seeds. It is worth have a try. Pork and rosemary are a classic combination.

Ruth Tomlinson

Is orange juice and sherry okay in a cast-iron pan?

David

For the final cooking period, do you leave the pan uncovered?

Margot

Also I agree 20 mins more cooking time

Private comments are only visible to you.

or to save this recipe.