Pork fillet is cooked and served with a simple yet rich red wine mushroom sauce in this recipe. Serve with roast potatoes and roast veggies, or as an alternative to your Sunday roast.
- 400g pork fillet
- 1 large onion
- 250g mushrooms
- 250ml red wine
- 300ml double cream
- 50g butter
- 1 tbsp. oil
- 1 tbsp. plain flour
- Salt and pepper
Finely dice the onion and mushrooms. Preheat the oven to 160C. Melt the butter and oil together in a baking tin on the hob. Add the pork and brown, then set to one side.
Add the onion and cook until softened, then return the pork to the tin along with the red wine and a pinch of salt and pepper.
Cover and cook for 60-70 minutes. Add the mushrooms, cover again and cook for another 15 minutes.
Meanwhile, stir the flour into the cream until smooth. Pour into the tin along with the pork and other ingredients, stir and return to the oven for a few minutes or until the sauce is thickened.