Very possibly the choicest cut, pork fillet is the leanest and most tender cut of all. It lends itself to dishes cooked quickly and simply as it doesn't need much in the way of cooking. Perfect for a weekday dinner, and it teams brilliantly with all manner of accompaniments, from mashed potato, pureed cauliflower or celeriac, sumptuous mushroom or garlicky sauces. Fiona likes to see it nestled alongside a selection of delicate seasonal vegetables such as green or yellow runner beans, buttery kale or leafy Brussels sprouts.
You will need:
Pork fillet (one fillet is usually good for two people - use more if you want leftovers)
Paprika, salt and pepper, flour (optional)
One onion, 2/3 cloves of garlic
White wine (optional)
Chicken or vegetable stock
Fresh thyme sprigs (optional)
Mix a couple of teaspoons of paprika with one tablespoon flour, add salt and pepper and mix
Roll the whole fillet in this (you may need more spice mix if you're using two fillets)
Heat olive oil and perhaps a little butter in an ovenproof pan, sear the fillet all over and remove.
Add a little more oil to the pan if needed.
Add the onion and then the garlic and saute until transparent.
Deglaze the pan with wine if using, or stock if not.
Add stock, and a little cream if using, to taste. Mix gently, should thicken a little if there is flour left in the pan.
Place the fillet back in the pan.
Add sprigs of thyme if using.
Bring to a gentle simmer and transfer to oven for 20/25 minutes.
Serve with cauliflower or celeriac puree, or mashed potato, new or roasted potatoes, and a selection of delicate seasonal vegetables such as Brussels sprouts, green or yellow runner beans, silver beet.