Pork Fillet with Herbs and Pistachios Recipes

Ingredients :

1 tbsp soya or sunflower oil

4 shallots or small onions, finely chopped

1 garlic clove, crushed and chopped

1 tbsp wholemeal flour

150ml / 1/4 pint dry white wine

750g / 1.5lb pork fillet, thinly sliced

2 tbsp chopped sage leaves

2 tbsp chopped chives

2 tbsp chopped thyme

50g / 2 oz pistachio nuts, shelled and chopped

sea salt flakes and pepper

lemon wedges, to garnish

Heat the oil in a small saucepan. Add the shallots or onions and garlic and fry over a low heat for 3 minutes, but do not allow to brown. Sprinkle in the flour and stir. Stir in the wine, cook gently until the sauce is smooth and season to taste with salt and pepper. Then remove the pan from the heat.

Heat a griddle pan or nonstick frying pan. Add the sliced pork fillet, in batches. Cook each batch for 3 minutes on each side and keep warm.

Add the herbs and pistachio nuts to the sauce and heat through, stirring, for 1 minute. Serve the pork with the sauce, garnished with lemon wedges.

Serves 4-6

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