Pork fil­let with Com­man­daria, kolokassi and fresh as­para­gus

Financial Mirror (Cyprus) - - FRONT PAGE -

In­gre­di­ents for 4 serv­ings

1 kg pork fil­let in a piece (See Note *) Half glass (70 ml) of Com­man­daria wine or a dark sweet Mus­cat 500g kolokassi – if you are in Cyprus. Other­wise use Jerusalem Ar­ti­choke 20 small spears of green as­para­gus 2 tbs olive oil Juice of one lemon 2 pinches of Herbes de Provence Salt and pep­per


You will need an oven-proof skillet or shal­low pan to fry and then oven bake your pork. If you don’t have one pan, use a fry­ing pan and a sep­a­rate oven pan. 1. Pre-heat oven to 160ºC. 2. Shal­low fry the pork fil­let in hot olive oil un­til browned all round. 3. Re­move the olive oil. 4. Add the wine. 5. Sim­mer the fil­lets for a minute or two and then put trans­fer to an oven pan and bake for 20 min­utes at 160ºC. 6. Peel the kolokassi or the

Jerusalem ar­ti­choke and cut it in small cubes. 7. Fry it in olive oil. Stir­ring reg­u­larly un­til browned 8. Add the fresh lemon juice. Sea­son, cover and trans­fer to the oven for 15 min­utes. 9. Wash the as­para­gus and quick boil in salty wa­ter un­til cooked al­most through (2-3 min­utes). 10. Then put the as­para­gus in a fry­ing pan with a lit­tle olive oil and fry for 2-3 min­utes. 11. Slice the pork fil­let and serve on to warmed plates along with the kolokassi and the as­para­gus, fi­nally pour­ing over the cook­ing juices.

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