In continuation of how to prepare for and host a luxury dinner party, this is the next step. After the dessert has been prepared, I move on to my main course – the most components for any course will always be found in the main course. If everything is prepared beforehand, there is no chance of the main course not being perfect. For this dinner party I have chosen a roast pork fillet. In my mind, pork has to be just cooked. You do not want it to be well done and dry. It needs a really good sauce to go with it as it is lean. And then the sides become the next most important aspect. Here I have done baby carrots, petit pois and mashed potatoes.
Just before serving, heat the peppercorn sauce in the pan you sealed the pork in. Once you have heated it, leave the sauce to simmer while you slice the pork. Serve on a nice platter with the butter mash with seasonal vegetables.
I look back at these photographs and think how much better a proper camera is. And I still don’t really have a food bloggers camera. Just an ordinary point and shoot.
Roast Pork Fillet
- 1 pork fillet (you need at least 150g of meat per person)
- salt and freshly ground black pepper to season
- 15 g butter
- 15 mls Brandy
- make sure you take the meat out of the fridge and allow it to come up to room temperature
- preheat the oven to 180° Celsius
- place the fillet on absorbent paper and cover with absorbent paper to ensure it is completely dry before seasoning
- season with salt and pepper 10 minutes before cooking
- heat the butter in a pan and when brown seal the fillet
- flambé with the Brandy and as soon as the alcohol has burnt off, transfer to a baking tray
- do not discard the pan juices
- cook in the oven for 22 minutes and leave to rest before serving
Click on the links for conversions and notes.
11 thoughts on “Roast Pork Fillet For A Luxury Dinner Party”
Very nicely presented Tandy!
thanks Cindy 🙂
Wonderful…you have done GREAT my friend xoxox
thank you xxx
Sounds great. I actually already have a pork roast marinating in a sauce I made up last night,( Somewhat Szechuan) but will certainly have to try this one soon.
While reading another of your post, somewhere, saw you suffer from the dreaded post nasal drip, and probably some of the same other allergies as do I…Not making any prognoses’ though I know that my sinus situation is primarily due to food allergy ( Dairy )
The mac and cheese looked lovely, and I will have to make it tomorrow with my pork roast, so, you can see, avoiding dairy products, ( other than refraining from actually guzzling milk) is not one of my finer points.
Complex B Vitamins ( All 11 ) seems to help me …also
Though I haven’t tried it, and haven’t found what foods may contain it ( if indeed they do ) There is a Homeopathic product sold over the counter, Kali bichcromicum ( Kali Bich ) which is said to work wonders for post nasal drip and other membrane effected areas of the body.
Problem is, it is also poisonous to the body when not used properly, so, maybe you can read up on it, or find a doctor who knows about it.
Great looking site, and I shall return.
God Bless You
Hi Paul, thanks for the visit and the comment! I am on tissue salts for the PND but the problem lies with the fact that we live in the highest pollen count place in South Africa. We live in a basin, surrounded by farms and they are spraying. This year has been so bad as we have not had enough winter rain. Love the Szechuan marinade! Have a super day, Tandy 🙂