Earlier this week, I found myself buying pork fillet. This may not sound surprising or even noteworthy. Yet it was. For I virtually never by pork. Unless it is in the form of sausages. Or bacon. Or ham. There is absolutely not reason whatsoever for this non-purchasing (and thereby non-cooking) of pork. I love it. I have absolutely no idea why I never cook it (aforementioned pork products aside).
What, I hear you ask, is a pork-friendly sauce?! Apples are good with pork, yes. But I have a 'funny thing' about meat and fruit. Least said the better. So, I went with other natural partners: leeks, mustard and... cream! Could anything be better? Ok. A little cheese maybe. But I didn't want to go totally overboard.
Approx 200g pork fillet
2 large leeks (or 3 medium)
1 clove garlic
1 tablespoon olive oil
knob of butter
2 heaped tablespoons half fat creme fraiche (or double cream if you are feeling really wicked)
1 teaspoon Dijon mustard
1 teaspoon wholegrain mustard
half a glass of white wine
salt and pepper
1. Turn oven to low temperature (for keeping plate and pork warm). Slice leeks lengthways, or in rings if you prefer. I like them in strips, like noodles, but we are all different.
2. Heat oil and butter in a non-stick frying pan and add the leeks and garlic. Soften over a lowish heat until transluscent and soft. Remove with a slotted spoon and set to one side. Pop a plate in the oven to warm.
3. Cut pork fillet into 2cm thick medallions. Fry in the same pan with the leek juices for around 8 minutes, turning half way through. When just cooked, transfer to plate to keep warm in low oven.
4. Pour wine into pan and bubble until almost entirely reduced and alcohol smell has vanished. Add leeks.
5. Mix together the creme fraiche and mustards. Add to leek mixture and heat, mixing well to combine. Continue to heat until sauce thickens slightly. Taste and season with salt and pepper.
Notes - I like mustard a lot. If you prefer a milder, more subtle flavour, use a little less mustard. You can always add more to taste!