Pan-fried Fillet Of Pork With A Crispy Mushroom And Sage

The woman who makes a sweet, beautiful home, filling it with love and prayer and purity, is doing something better than anything else her hands could find to do beneath the skies. A true mother is one of the holiest secrets of home happiness. God sends many beautiful things to this world, many noble gifts; but no blessing is richer than that which He bestows in a mother who has learned love's lessons well, and has realized something of the meaning of her sacred calling.

J.R. Miller

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Food networ, Food5	4	Servings

INGREDIENTS

1		Fillet pork
6	oz	Shortcrust pastry
4	oz	Chopped mushrooms
2	oz	Shallots
1/4	pt	Chicken stock
4		Carrots
1		Head celery
1		Courgette
1/4	pt	Double cream
		Oil
1	pt	White wine gravy
2	oz	Butter
1/4		Sage
1/2		Chives
8	oz	Potatoes

INSTRUCTIONS

Grease a metal dariole mould with butter and line with shortcrust
pastry. Fill with a mixture of chopped shallots, chopped mushrooms
reduced in double cream and finished with shredded sage. Top with
shortcrust pastry lid and bake in a hot oven for 10 minutes.  Cut the
pork fillet into 8 medallions and flash fry in hot oil until  golden
brown.  Turn the pie out into the centre of the plate and arrange the
pork  next to it. Garnish with braised celery, poached courgette and
carrots.  Top the pie with a large quenelle of chives; mash potatoes
and sauce  the whole dish with a white wine gravy.  DISCLAIMERÂ©
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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 274 Calories From Fat: 177 Total Fat: 20g Cholesterol: 37.8mg Sodium: 181.2mg Potassium: 655.3mg Carbohydrates: 20.5g Fiber: 3.4g Sugar: 4.6g Protein: 5g