Pork Chasseur
Pork Chasseur
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Tip ~ Chestnut mushrooms give this recipe a richer mushroom flavour and colour.
Ingredients
700g / 1 ½ lb pork fillet
30ml / 2 tbsp olive oil
25g / 1oz butter
2 shallots or 1 small onion, finely chopped
175g / 6oz button mushrooms, wiped
15ml / 1 tbsp white plain flour
100ml / 4floz dry white wine
30ml / 2 tbsp brandy
15ml / 1 tbsp tomato puree
300ml / ½ pint chicken stock
30ml / 2 level tbsp chopped fresh sage
Salt and pepper
Fresh sage sprigs to garnish
Method
- Trim the pork fillet of all visible fat and cut into 1 cm / ½ inch thick slices.
- Heat the oil in a large frying pan; add the pork slices and fry over a high heat for about 5 minutes or until browned on both sides.
- Remove the pork from the pan with a slotted spoon and set aside.
- Add the butter to the pan and fry the shallots for 3 minutes.
- Add the mushrooms and cook for 2 - 3 minutes, then stir in the flour.
- Cook for 1 minute stirring, then remove from the heat and gradually stir in the white wine, brandy, tomato puree and stock. Bring to the boil, stirring constantly.
- Return the pork to the pan with the sage.
- Season with salt and pepper, cover and simmer for 15 - 20 minutes or until the pork is cooked.
- Transfer to a warmed serving dish and garnish with fresh sage.