THE DAIRY KITCHEN
Buttermilk Fillet of Pork with Green Peppercorn Sauce
By Julia Wharington - Paddock 2 Pixel
Serves
3
Difficulty
Easy
Preparation
10 MINS
Cooking
30 MINS
The buttermilk marinade in this recipe ensures the pork is tender and juicy, and the milk makes a beautiful, silky smooth sauce.
Ingredients
350ml Australian buttermilk1 teaspoon mustard eg Dijon
½ teaspoon salt
¼ teaspoon pepper
400g pork fillet
30ml extra virgin olive oil
15g Australian unsalted butter
1 tablespoon flour
130ml Australian full cream milk, warmed
60ml vegetable stock
2 tablespoons green peppercorns in brine, drained
½ teaspoon mustard, extra
25g Australian vintage cheddar cheese, grated
Salt, to taste
Handy Tips
If unable to purchase buttermilk, make a quick buttermilk by mixing 300ml of Australian milk with 4 tablespoons of lemon juice. Let it sit for 15 minutes to curdle then use as required.
Method
- Combine buttermilk, mustard, salt and pepper in a bowl, add the pork, cover, chill and marinate for 24 hours.
- Remove the pork from the marinade and pat dry. Heat a cast iron skillet until hot, add the oil and sear the pork on all sides. Place the pan in a 200°C oven and roast for 10-15 minutes or until the internal temperature reaches 65°C for a medium finish. Rest on a cooling rack for 10 minutes before slicing.
- Meanwhile melt butter in a small saucepan on low heat. Add the flour, whisk to a smooth paste and then cook for 2 minutes. Slowly pour in milk, stirring continuously until smooth. Add the stock, peppercorns and extra mustard and simmer, stirring occasionally, until the sauce is thick enough to cover the back of the spoon. (If sauce is too thick thin with additional stock.) Just prior to serving, add cheese and stir until smooth. Season with salt.
- Slice the pork and served with the Green Peppercorn sauce.
