This recipe combines the delicate flavour of pork fillet with the quite strong combination of capers and anchovies in a creamy sauce. It is a simple dish to prepare and cook with fairly basic ingredients.
pork fillet, typically 2 strips
dry white wine
Extra virgin olive oil
Anchovy and caper sauce
anchovies in oil finely chopped
capers finely chopped
sprigs of rosemary finely chopped
1.Cut the fillet into 1cm thick slices and cover them in flour.
2.Fry the fillet in the olive oil in a large pan until cooked through (approximately 10 minutes).
3.Add the wine and allow it to reduce.
4.Add salt and pepper to taste.
5.Transfer the meat to an oven dish and keep it warm covering with foil.
6.Mix the chopped capers and anchovies together with the mustard, tomato paste and cream. Mix well.
7.Add the sauce to the fillets, mixing it gently and if the sauce appears too thick add a little water.
8.Cover the meat and sauce mix with foil again and transfer to an oven and cook for approximately 5 minutes at 170 °C (338 °F).
9.Garnish with coarsely chopped rosemary.
Serve with steamed zucchini and baby carrots.