Pork fillet with Commandaria, kolokassi and fresh asparagus
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.