Recipe may contain gluten, milk and lactose.
Pork fillet is the secret ingredient here – being the leanest of pork cuts, it cooks quickly while staying tender. After browning the fillet, just add some brandy, cream and lentils, and dinner is on the way!
1 tbs olive oil
750g pork fillet, trimmed, cut into 3cm thick discs
1 large brown onion, halved, thinly sliced
60ml (1 ⁄4 cup) brandy
250ml (1 cup) thickened cream
125ml (1 ⁄2 cup) glutenfree chicken stock
1 tbs jellied cranberry sauce
2 tsp gluten-free Dijon mustard
425g can lentils, rinsed, drained
Chopped fresh chives, to serve
Mashed potato, to serve
Steamed green beans, to serve
3 Method Steps
Step 1Heat the oil(1 tbs olive oil) in a large frying pan over medium-high heat. Season the pork (750g pork fillet, trimmed, cut into 3cm thick discs). Add to the pan and cook, turning, for 6 minutes or until browned. Transfer to a plate. Add onion (1 large brown onion, halved, thinly sliced) and butter (20g butter) to pan. Cook, stirring, for 5 minutes or until golden.
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Step 2Add the brandy (60ml (1 ⁄4 cup) brandy) to the pan. Cook, stirring, for 1 minute or until brandy evaporates. Add the cream (250ml (1 cup) thickened cream), stock (125ml (1 ⁄2 cup) glutenfree chicken stock), cranberry sauce (1 tbs jellied cranberry sauce) and mustard (2 tsp gluten-free Dijon mustard). Stir until well combined. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes. Add the lentils (425g can lentils, rinsed, drained). Simmer for 4 minutes or until the sauce has thickened. Season.
Step 3Return the pork and resting juices to the sauce. Simmer for 2 minutes or until pork is warmed through. Sprinkle with chives (Chopped fresh chives, to serve) and serve with mashed potato (Mashed potato, to serve) and green beans (Steamed green beans, to serve).
Tip: You can swap thebrandy for sherry orwhite wine, or for analcohol-free twist, use apricot or peachnectar, or pear juice.
All quantities above are averages