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In this recipe, a fillet of pork - very low in both fat and cholesterol- is cut into tiny filets mignons, briefly sauteed, and served with a rich port wine sauce flavored with thyme. TOTAL TIME 20 to 30 minutes Ingredients 1 large Pork Fillet, trimmed of all surrounding fat (About 1 pound, 6 ounces) 1 tablespoon Unsalted Butter 1 tablespoon Vlrgin Olive Oil 1/2 teaspoon Salt 1/2 teaspoon Freshly Ground Black Pepper 1/3 cup Port Wine 1/2 cup Chicken Stock 1 & 1/2 tablespoons Ketchup 1 teaspoon Chopped Fresh Thyme 1. Preheat the oven to 180 degrees. 2. Cut the trimmed fillet crosswise into 8 small pork steaks or petits filets mignons, each about 1 and 1/4 inches thick. 3. Heat the butter and oil in a large sauce-pan. Meanwhile, sprinkle the steaks with the salt and pepper. When the butter and oil are hot, arrange the steaks in one layer in the saucepan, and cook them over high heat for 2 1/2 minutes on each side. 4. Transfer the steaks from the saucepan to a gratin dish, and place them in the 180-degree oven to keep warm while you finish the recipe. 5. Meanwhile, add the port wine to the drippings in the saucepan, bring the mixture to a boil, and cook it over high heat for about 1 minute. Add the chicken stock and ketchup, and cook the mixture over high heat for 2 to 3 minutes. (It should not be too thick.) Add the thyme and mix well. 6. At serving time, place two small pork steaks on each of four plates, and spoon some sauce around them. Serve immediately. 4 servings NUTRITION 297 calories - 33g protein - 10 g Fat- 3 g saturated Fat - 97mg cholesterol 266 mg sodium - 6g carbohydrate - 2g dietary fiber
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Petits Filet Mignons of Pork in Port Wine|
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