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1 Waitrose British pork fillet
3 tbsp olive oil
½ tbsp Cooks' Ingredients Porcini Powder
½ tbsp Cooks' Ingredients Sage (dried)
200g pack No.1 Woodland Mushrooms
1 onion, finely diced
2 clove/s garlic, crushed
300ml chicken stock
150ml tub double cream
For the crumbs
90g pack Serrano ham
3 tbsp olive oil
2 clove/s garlic, sliced
30g unsalted butter
100g fresh white breadcrumbs
20g pack sage, leaves only, finely chopped
Preheat the oven to 200ºC, gas mark 6. For the crumbs, lay the Serrano ham out on a baking sheet and bake for 10 minutes until crisp. Leave to cool slightly before finely chopping on a board. Put 1 tbsp olive oil in a sauté pan, then add the garlic, tilt the pan and deep-fry until golden. Remove from the pan and set aside. Add the remaining olive oil to the pan along with the butter. Tip in the breadcrumbs and sage and fry gently until golden. Stir in the garlic and crispy Serrano ham, then set aside and keep warm.
Rub the pork with 1 tbsp olive oil, then the porcini powder and dried sage. Season. Put on a baking sheet and roast for 30-35 minutes, until no pink meat remains.
Meanwhile, heat another 1 tbsp olive oil in a deep frying pan over a high heat and tear in the mushrooms. Fry for 4 minutes until golden, then remove from the pan and set aside. Add the onion and remaining 1 tbsp olive oil and cook gently for 5 minutes until softened and golden. Add the garlic and cook for 1 minute.
Remove the pork from the oven and leave to rest under foil for 10 minutes while you finish the sauce. Return the mushrooms to the frying pan with the onions and put over a medium heat. Once hot, add the Marsala. Allow to bubble and reduce for 5 minutes, then add the stock. Bubble again until the liquid has reduced by half, then season and stir in the cream and any resting juices from the pork. Slice the pork fillet and add it to the pan, then serve scattered with the crispy Serrano crumbs. Great with creamy mash and seasonal greens.
Typical values per serving when made using specific products in recipe
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