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Pork Fillet in Wine and Coriander

The pork fillet recipe in wine and coriander, is one traditional British meal, of an intense taste and with a refined texture of the meat which will impress even the harshest food critic. Discover the refinement of the British cuisine throughout this incredible tasty recipe!

Wine has been used since ancient times not only as a delicacy and a beverage with a unique heritage, but also as a flavor agent in lots of recipes, adding an extra aroma, or a ritual ingredient in religious ceremonies. Lots of European cuisines add wine to various recipes, but the Mediterranean cuisine is probably the most famous among all for doing it. Either way, other countries add some wine in the cooking process, being well aware of the fact that this beverage will surely enhance the taste. Usually, the most frequent wines used while cooking are the red, the white and the sparkling ones, due to their low-alcohol content; that’s why they are also called “light wines”.

When it comes to adding extra aroma to an already savory dish, nothing works like the spicy herb. Used properly, these delicious and miraculous ingredients can do magic for a meal’s aroma and taste. The coriander is one of the most popular herbs used by many cuisines, and it is also called the Chinese parsley. From the plant, only the leaves and the seeds are used in cooking, but archeological investigations prove that once, coriander was also used for making perfumes. Coriander was brought to the British colonies in the 17th century and its general use is now common to Mediterranean cuisine, to the Asian cuisine, the African or the Middle Eastern one.

So what ingredients are necessary for the pork fillet in wine and coriander recipe?

  • 700 g pork fillet or tenderloin, trimmed and cut into 1.25 cm (1/2 inch) slices
  • 15 g butter
  • 15 ml (1 tbsp) vegetable oil
  • 1 small green pepper, seeded and sliced into rings
  • 1 medium onion, skinned and chopped
  • 15 g plain flour
  • 15 ml (1 tbsp) coriander seeds, ground
  • 150 ml chicken stock
  • 150 ml dry white wine
  • salt and pepper

  • Take two sheets of greaseproof paper, place the pork between them and flatten these using a mallet, until they become visibly thinner. Take a large saucepan and melt in it the butter, add the oil, then place the the pork meat in it. Cook the meat on both sides, until it reaches a brown color. Season with some pepper and add the onion, which will be lightly cooked for 10 minutes, until it’s softened. Stir in the flour and cook for a minute, then add some coriander. Start adding the stock, gradually, and the wine also. Keep stirring in the saucepan until the sauce begins to thicken, notice when it achieves the boiling point. When it starts boiling, remove the saucepan from heat. Now, the pork meat should be tender enough and well cooked through to be properly served. This recipe serves 4.

    Tags: pork fillet in wine and coriander, pork recipes, pork recipe, pork roast, cooking pork, pork roast recipes, wine, wines, pork

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