Fillet of Pork in Pink Sauce

This dish is an ideal dish when you have to come up with something quickly and easy made. It is also one of my favorite everyday meals because it can be prepared ahead.

Serves 6

* 8 hg (800 g) fillet of pork
* butter
* salt and pepper
* 3 dl cream or crème fraiche
* 3/4 tbsp Chinese soy
* 2 – 3 tbsp chili sauce (ketchup-like)
* 2 cloves of garlic
* 3/4 tsp French mustard
* 3 tsp tarragon
* ½ tsp black pepper
* chopped parsley
* ½ tbsp rosé pepper, or why not some red hot chili pepper flakes (optional).


1. Cut the fillet into slices, 1½ – 2 centimeters (150 – 200 mm).
2. Brown the fillet slices in butter in a skillet.
3. Salt and pepper to taste.
4. Put the slices into an ovenproof dish.
5. Pour cream or crème fraiche into a bowl.
6. Add the remaining ingredients, and stir around.
7. Taste the sauce. pour it over the fillet slices, and stir around.
8. When ready to serve, heat the oven to 225°C [=437 °F].
9. Reheat about 10 minutes.

Though simple, it is good-looking and tasty served with potatoes, cooked rice or pasta. I like to serve oven-cooked potato wedges and a salad. So, for a potato recipe go to limes & lycopene.

Since most pork comes from young animals, the meat is tender. Fillet of pork is often sold at special price here in Sweden; fresh, or imported frozen from Denmark. Sometimes Swedish fillet of pork is three times more expensive than the Danish. I wonder why.

“You are what you eat, and you get what you pay for”? I am not sure Danish pigs are as “happy” as Swedish pigs, but I would never pay a fortune for an everyday meal.


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