Name: Pork Fillet with Parsley Mash And Fragrant Mushroom Sauce
Ingredients: 450 g Floury potatoes; such as King; ; Edwards; 1 Onion; 85 g Unsalted butter; about; 1 lg Bramley apple; 300 ml Dry cider; (good quality); 3 Whole cloves; 1 ts Caster sugar; 50 g Mushrooms; 1 ts Medium curry powder; (to taste), up to 1; ; 1/2; 1 Pork tenderloin fillet about 225g/8oz; 1 tb Plain flour; 1 tb Sunflower oil; 150 ml Milk; 1 Whole nutmeg; 150 ml Double cream; 1 sm Bunc fresh flat-leaf parsley; Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Anything, You, Can, Cook	2	servings

INGREDIENTS

450	g	Floury potatoes; such as King
		; Edwards
1		Onion
85	g	Unsalted butter; about
1	lg	Bramley apple
300	ml	Dry cider; (good quality)
3		Whole cloves
1	ts	Caster sugar
50	g	Mushrooms
1	ts	Medium curry powder; (to taste), up to 1
		; 1/2
1		Pork tenderloin fillet about 225g/8oz
1	tb	Plain flour
1	tb	Sunflower oil
150	ml	Milk
1		Whole nutmeg
150	ml	Double cream
1	sm	Bunc fresh flat-leaf parsley
		Salt and freshly ground black pepper

INSTRUCTIONS

1 Cut the potatoes into chunks and place in a pan of boiling salted water.
Cover and simmer for 15-20 minutes until completely tender.
2 Heat a pan. Finely chop the onion. Add a knob of butter, tip in 1/2 onion
and cook for 2-3 minutes until softened but not coloured. Stir
occasionally.
3 For the Cidery Apple Salsa: Peel, core and chop up the apple. Add the
chopped apple to the sauteed onions with 1/2 cider, the cloves and sugar.
4 Simmer the apple mixture, reduce the heat and cook gently for about five
minutes until reduced and slightly pulpy. Add a little more cider to the
apple mix if it begins to dry out too quickly.
5 Heat another pan. Add a knob of butter and tip in the remaining onion.
Cook for 2-3 minutes until softened but not coloured.
6 Finely chop the mushrooms and add to the pan with the sauteed onion.
Raise the heat and stir-fry for 1-2 minutes until just tender. Stir in the
curry powder and cook for another 30 seconds. Remove from the heat.
7 Cut the meat into 6 x 2cm/ 3/4" medallions and flatten slightly with the
palm of your hand. Place the flour on a plate and season generously. Toss
the pork medallions in the flour to coat, shaking off any excess.
8 Add 1 tbsp oil and a knob of butter to the heated frying pan and cook the
medallions for 1-2 minutes on each side until just tender and lightly
golden.
9 Put on a plate and keep warm. Place the milk and remaining butter in a
small pan and bring to a simmer.
10 Pour the cream into the mushroom mixture. Return to the heat and simmer
for 2 minutes until slightly reduced and thickened, stirring occasionally.
Season to taste and pour in any juices from the pork.
11 Drain the potatoes and return to the pan. Place on the heat to dry out
and mash well.
12 Pour in the heated milk mix, season generously and beat with a wooden
spoon to a smooth puree. Finely chop the parsley and beat into the
potatoes.
13 Arrange a mound of potato on a serving plate and arrange three pork
medallions on top in an overlapping layer. Spoon over some sauce and serve
some cidery apple salsa on the side.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.

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