This is a print preview of "Pork Fillet In Egg And Lemon Sauce" recipe.

• Click here to print
• or return back to Pork Fillet In Egg And Lemon Sauce.

Pork Fillet In Egg And Lemon Sauce Recipe

by Global Cookbook

Ingredients

2 x pork fillets about 750g together 1 Tbsp. vegetable oil 50 gm butter 100 gm button mushrooms thinly sliced 1 Tbsp. minced fresh parsley to garnish 25 gm butter 2 Tbsp. plain flour

300 ml chicken stock 2 x Large eggs 2 Tbsp. lemon juice 1 Tbsp. water     salt     freshly grnd black pepper

Directions

1. Trim the pork and cut into 2cm thick slices.
2. Fry the meat in the oil and half the butter over moderate heat for about 4 min on each side.
3. Add in the remaining butter and the mushrooms and cook for 4 min turning the meat once.
4. Remove the meat and mushrooms and keep them hot while you make the sauce.
5. Heat the 25g butter in the pan stir in the flour and cook for 2 min.
6. Gradually pour on the stock stirring till the sauce boils.
7. Beat the Large eggs till they are frothy beat in the lemon juice and then the water.
8. Reduce the heat to very low.
9. Add in about 5 Tbsp. of the warm stock to the egg mix then pour it into the sauce remaining in the pan.
10. Don't allow the sauce to boil or possibly the egg will scramble.
11. Stir till the sauce thickens and add in salt and pepper.
12. Add in the pork and mushrooms to the sauce and serve at once garnished with the parsley.
13. Serves 4

© 2024 CookEatShare