Pepper-Crusted Pork Fillets with Pan-Juice Gravy
Pepper-Crusted Pork Fillets with Pan-Juice Gravy
A well-cooked pork fillet is a beautiful thing. I am a fan of sourcing free-range, female pork. I don’t know about you, but I can really smell the difference. It’s a clean and fragrant scent. These fillets bring back wonderful memories of family dinners; my Romanian father-in-law cooked them every Easter and Christmas.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 x free-range pork fillets
- Olive oil
- A good pinch salt
- 2 tbsp pepper
- 5 sprigs thyme
- ¼ cup verjuice
- ¼ cup chicken or vegetable stock
- 10 juniper berries
Method
- Preheat oven to 180°C.
- Heat an oven-safe pan over medium heat.
- Rub pork with oil and season with salt.
- Coat the outside with pepper to create a crust.
- Seal pork in pan for a couple of mins, add the thyme, then place in preheated oven for about 15-20 mins or until just cooked through. A tiny pink blush is good.
- Remove from pan, cover and set aside to rest.
- To make the pan-juice gravy, place the pan back on the stove over low heat.
- Use a spatula or wooden spoon to scrape the base of the pan. Add verjuice, stock and juniper berries, bring to a simmer and cook for 5 mins.
- Remove the juniper berries.
- Slice the pork, pour over the gravy and serve with leafy greens and your favourite potatoes.
- Tip: Keep a close eye on the pork fillets — they can dry out quickly.
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