Alive and Cooking

Pork and Port Scallopini

Send to a friend send to a friend! print print recipe


1 pork fillet
½ brown onion, sliced
1 clove of garlic, finely sliced
2 anchovies, chopped
½ cup curly parsley, chopped
50ml port
300ml cream
1 sweet potato (pre-roasted, 40mins @ 200C)


1. Trim the pork fillet of all sinew then slice into 1cm medallions.

2. In a hot pan, splash a little of the anchovy oil, seal the pork on both sides.

3. In the same pan, fry the onions, garlic and anchovies until soft then de-glaze the pan with port, add the 200ml of the cream and bring to a boil.

4. Simmer for 5 minutes then add the chopped parsley.

5. Peel the sweet potato, place into a saucepan. Add the remainder of the cream, bring to the boil and simmer for 3 minutes, then mash.

6. Serve the pork on a bed of mashed sweet potato, garnish with parsley.

Pork and Port Scallopini