Pork fillet with sun-dried tomato cream sauce

Pork fillet with sun-dried tomato cream sauce
Serves: 
4
Preparation Time: 
35 mins
Cooking Time: 
25 mins
Ingredients: 
  • 1 x 500g Tasman pork fillet
  • 1 tbsp honey
  • 2 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 nob of butter
  • 1/4 cup white wine or chicken broth
  • 2/3 cup heavy whipping cream
  • 1 red onion, chopped small
  • 2 tbsp barbecue sauce
  • 2 tsp all-purpose flour
  • 1/4 cup chicken broth
  • 2 cups fresh baby spinach
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
Method: 
  1.  Preheat oven to 150°C.
  2. Pat pork dry with paper towels.
  3. Mix the honey and garlic together and rub all over the pork.
  4. In a large non-stick pan, heat oil over medium heat. Brown fillet on all sides.
  5.  Place on a baking tray and place in the oven until the thermometer reads 71°C for medium, roughly 25-30 minutes.
  6.  Remove fillet from oven; let stand 10 minutes before slicing. Reserve pan drippings and place in a jar with the wine.
  7. While pork is resting, in a small bowl, whisk flour and broth until smooth.
  8.  Add oil, butter and red onion into the pan and cook off until the onion becomes translucent.
  9. Add in the wine & pan drippings, BBQ sauce, flour & broth mix, cream and mix to combine.
  10.  Add sundried tomatoes and mix through. Add in the spinach and heat through.
  11.  Remove from heat and serve with the sliced pork. Enjoy!
Results may vary.