Pork filet with anchovy and caper sauce

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.

Ingredients Method
Ingredients
Pork filet
800
grams
pork fillet, typically 2 strips
100
millilitres
dry white wine
2
tablespoons
flour
Extra virgin olive oil
Anchovy and caper sauce
20
grams
anchovies in oil finely chopped
20
grams
capers finely chopped
30
grams
Dijon mustard
2
tablespoons
tomato paste
200
grams
cream
1
sprigs of rosemary finely chopped
Method
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.