Pork is a popular meat for Poles and this recipe is a modern take on a traditional classic. You could also use pork chops for this recipe, just adjust the cooking times accordingly.
- 800 g pork fillet
- salt and pepper
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 200 ml dry white wine
- 250 ml (1 cup) cream
- 1 tbsp wholegrain mustard
- 2 Polish gherkins, finely chopped
- 2 tbsp chopped parsley
- gnocchi, to serve
- steamed greens, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Cut pork into 4 cm sections and lightly flatten using a meat mallet. Season with salt and pepper.
Place a large frying pan over medium-high heat. Add the butter and oil and fry pork, in batches, for 3 minutes on each side until golden. Remove and set aside.
Deglaze the pan with wine, reduce heat to medium-low, add the cream and mustard and bring to a simmer. Add the gherkins and return the pork to the pan. Simmer for a further 1–2 minutes until the pork is cooked through. Season to taste and stir through the parsley.
Serve with gnocchi and steamed greens.
Photography by Alan Benson