mediterranean pork fillet skillet

I usually make a pork fillet very basic: with a lot of brown onion, fried on clarified butter with some salt and pepper. But this time decided to try something different for a change. Couple day ago I bought a few aubergines, also had a bottle of passata in my cupboard, so I though maybe adding kind of Mediterranean sauce to this pork would work quite well? I could add finely chopped aubergine to the sauce, to make it more aromatic. And it worked quite well. Thick tomato sauce, with lots of garlic and basil did a job.

Recently I’ve noticed some kind of reluctance to meat, especially red meat. My body for some reason doesn’t want any beef or pork, it’s much better with chicken though. As I cook also for my partner, I still prepare meat, but when it comes to consuming, I’d rather replace it with something else or eat just a little bit if I feel like. I don’t know what’s the reason for that, but I could literally eat veggies all day long.

Maybe that’s why I’ve enjoyed this Mediterranean pork fillet so much – because of the veggie sauce 🙂

I’ve added lots of dried basil to it, but even better if you have fresh one. I’m afraid of buying fresh basil pot, after couple months ago I’ve discovered plenty of tiny maggots living on my beautifully growing basil plant. Because they were living under the leaves, I haven’t seen them until I wanted to grab a bunch for homemade pesto. Whole plant finished in the bin, and I haven’t buy any other since then. But if you have beautiful and healthy basil on your windowsill or in the garden, do not hesitate and add a lot to this tomato sauce.

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mediterranean pork fillet skillet

INGREDIENTS for 2 portions + leftovers:

  • 400g pork fillet
  • 1 small aubergine
  • couple mushrooms
  • 3 tbsp clarified butter
  • 2-3 garlic cloves
  • 1 large brown onion
  • 2-3 bay leaves
  • 300-400ml tomato passata
  • 2 tsp dried basil (add fresh if you have)
  • 1 tsp lemon pepper (or 1/2 tsp coarse pepper)
  • natural rock salt

DIRECTIONS

Cut your pork fillet in thin slices – about half of an inch (about 1cm). Finely chop brown onion, wash aubergine and chop it as well. Slice garlic cloves or use a garlic press if you wish.

Heat a large skillet, adding 3 tbsp of clarified butter. Add meat, and fry on a high heat, until both sides slightly golden. Then add onion and salt and fry for about 5 minutes. Next add aubergine, mushrooms and all the spices: garlic, bay leaves, basil and lemon pepper, lower the heat and fry for another 2-3 minutes. Add passata and simmer on a low heat for about 20 minutes. You might need to add some water, depending of the thickness of passata. Also while cooking liquid will evaporate, so you can add some water according to how thick you want sauce to be like.

Check the taste, if you feel like it needs more basil, add more, also you might need more salt. If you’re satisfied with the taste, switch off the heat and serve. Depending of your liking: salad leaves, couscous, gnocchi etc. I had mine with bunch of green leaves, as I try not to eat any high carb foods.

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