Pork Fillet with Porcini Mushroom Crust

I am always looking to try new recipes to ensure that my cooking and feeding my family is never boring and mundane. This recipe is simply delicious and looks so great that you can't help but dig in.
My husband loves pork and it is such a lovely meat to cook with so many options. Pork really is the other white meat. Pork fillet has less fat than a chicken breast. Pork fillet are excellent sources of protein, thiamine, vitamin B6, phosphorus and niacin and good sources of potassium, riboflavin and zinc. So what more proof do you need to eat pork fillet.


Pork Fillet with Porcini Mushroom Crust
Serves 6- 8

Ingredients

2 pork fillets - about 1.2kg's
Olive Oil
sea salt
1tsp black peppercorns
1/3 cup dried mushrooms (I used dried porcini)
2 teaspoons coriander seeds
2 teaspoons fresh thyme chopped
1 teaspoon rosemary chopped

Mushroom Sauce
2 Tablespoons olive oil
1/3 diced red onion
2 cloves garlic minced
1 cup mushrooms sliced
1/3 cup re-hydrated dried mushrooms
1 teaspoon flour
1/4 cup dry white wine
3/4 cup mushroom stock (retain from the re- hydrated dried mushrooms)
2 teaspoons fresh thyme leaves
1/4 cream
2 tablespoons chopped Italian parsley 
Salt
Pepper

Method
Preheat oven to 180 degree Celsius
Grind the dried mushrooms, coriander seeds, peppercorns, thyme and rosemary in a blender.
Rub the pork fillet with olive oil and season with salt.
Place your ground mushroom mixture on a board and roll your pork fillets until they are well coated
In an oven safe pan on the stove on medium to high heat, add some olive oil in the pan.
Sear the pork fillets until golden on all sides
Place the pan on the middle rack of your preheated oven and roast for 8 minutes
Carefully remove the pork from the pan and cover with foil
In the same pan add more olive oil and place on the stove on medium heat
Sweat the red onions and add the garlic.
Allow to cook over medium heat until the onions caramelise about 5 minutes
Add the mushrooms and some salt, cook until the mushrooms are just browned
Add the flour and stir for a minute
Add the wine, mushroom stock, thyme and salt and pepper and allow to simmer, just until the sauce is thick enough.
Add the cream and simmer for a further 2 minutes and check seasoning and adjust accordingly.
Throw in the chopped Italian parsley into the sauce.
Cur your pork into medallions.
Place your mushroom sauce into a platter and place the pork on the sauce and serve with pasta or sauteed potatoes.
I promise you you will be licking all the sauce from your platter......
It is that GOOD!!!!
Pair this delicious meal with the Snow Mountain Mistress, Pinot Noir and you good to go! Available from Boucheron Wines, 011 708 3444
www.boucheron.co.za