pork fillet

[flingingmelon]

I hate cooking pork and for some random reason I've ended up with about three packs of pork fillet. The freezer is solid with the stuff.

Any ideas what I can do with it? I'm a pretty good cook usually and I'm trying to be healthy.

[Icklepickle101]

JO does a nice BBQ pirk fillet with veg rice, I will find the link later

[Pinkheart5915]

Cook in a cider and cream sauce
Dice and you in a stir fry

[GlitteryShoes]

Cut it into 2 inch thick rounds, dip each side in fennel seeds, fry until browned and pop in the oven for a few minutes. Serve with buttery leeks :)

[mrsmeerkat]

I would just stuff the fillet with nice sage and onion breadcrumbs and butter and roast it.

[Clayhead]

I was about to say the JO bbq pork fillet with rice

He also does a jerk pork and Hungarian pork recipe, all in the 15 Minutes book.

[MrsLeighHalfpenny]

Fry it with garlic and lemon juice.

[Doje]

Mary Berry does a coconut and chilli curry. Marinade the pork chopped into bitesize ish bits) in curry powder, ginger and chilli for a couple of hours. Stir fry, add peppers and spring onions, then tinned tom's, creamed coconut, and a bit of water. Simmer for 15 mins. Serve with rice!

[FiveGoMadInDorset]

Marinade it in garlic, chilli and olive oil and then cook in the oven

[flingingmelon]

These are all great! Thank you

[HoundoftheBaskervilles]

I make this paella, it's really bloody lovely. In fact I'm going to make one this week now I've thought of it!

Paella de Cerdo con Chorizo y Espinaca
Rice with Pork, Chorizo and Spinach. Serves 6 as a starter, 4 as a main course. This rice is very Spanish in taste.

7 tbsp olive oil
12oz/340g pork fillet, halved lengthways, then sliced across roughly into 7mm strips
4oz/110g mild cooking chorizo, cut into little pieces
2 large Spanish onions, finely chopped
1 large green pepper, halved, seeded and finely chopped
4 garlic cloves, finely chopped
8oz/225g calasparra (paella rice)
1 tsp sweet smoked Spanish paprika
2 ñoras peppers (or dried peppers, not too hot), soaked in hot water
1.75 pints/900ml hot chicken stock or water
1lb 2oz/500g spinach, washed and drained
1 lemon in wedges
Sea salt and black pepper

In a 30-40cm paella pan or frying pan, heat the olive oil over a high heat, stir-fry the pork for a few seconds so it is still a little undercooked. Season with salt and pepper. Remove from the pan with a slotted spoon and put to one side. Turn down the heat to low, and fry the chorizo for a minute. Add the onion and green pepper and cook for 20 minutes, stirring occasionally. Add the garlic, and continue cooking for a further
5-10 minutes. At this point, the mixture should have caramelised and taste sweet. Stir the rice into the pan to coat in the mixture for a minute. (Up to this point, everything can be cooked in advance. The next stage requires about 20 minutes' more cooking time.) Now season with salt and a little pepper; this is the time to season the rice perfectly. Add the paprika and noras peppers, drained of their water, followed by the hot stock, and simmer for 15 minutes or until there is just a thin layer of liquid around the rice.
Meanwhile, briefly wilt the spinach with a little salt, either by braising or steaming, and put to one side with the pork fillet. Evenly scatter the pork over the rice, followed by the spinach. With the back of a spoon, gently push the pork and spinach partially into the oily liquid that remains at the bottom of the pan. Cover the paella tightly with foil and let it sit for 3-5 minutes.

[bookbook]

This is the recipe I use regularly
www.deliaonline.com/recipes/main-ingredient/pork/fast-roast-pork-with-rosemary-and-caramelised-apples.html

[flingingmelon]

Glittery - did your pork in fennel last night. Bloody delicious!

Trying the curry on Monday :)

[GlitteryShoes]

Glad you liked it - it's inspired by a Tana Ramsay recipe :)