Pork Fillet in Yogurt Sauce recipe
information
595 calories per serving
ingredients
2 (approx 400 g (14 oz) pork fillets or pieces of leg
salt
1 teaspoon paprika
100 g (4 oz) Emmental cheese or fairly stale Gouda cheese
1 tablespoon flour
1 onion
50 g (2 oz) butter
300 ml (1/2 pint) natural yogurt
2 tablespoons chopped parsley
salt
1 teaspoon paprika
100 g (4 oz) Emmental cheese or fairly stale Gouda cheese
1 tablespoon flour
1 onion
50 g (2 oz) butter
300 ml (1/2 pint) natural yogurt
2 tablespoons chopped parsley
method
1. Wash the pork in cold water, pat dry, cut off any fat and remove the skin with a sharp knife.
2. Rub salt and the paprika into the pork. Cut the cheese into 4 cm (2 in) lengths.
3. With a knife cut small holes in the pork and insert the cheese, leaving about a quarter of the
length showing. Then dip the fillets in the flour. Dice the onion.
4. Melt the butter in a large casserole and fry the pork until golden brown all over. The cheese will melt during the frying.
5. Add the onion and fry for a few minutes, then pour on the yogurt. Cover the casserole and braise the pork over a low heat for 40 minutes.
6. Before serving, stir the parsley into the yogurt sauce.
Serve with: parsley potatoes and Brussels sprouts.
2. Rub salt and the paprika into the pork. Cut the cheese into 4 cm (2 in) lengths.
3. With a knife cut small holes in the pork and insert the cheese, leaving about a quarter of the
length showing. Then dip the fillets in the flour. Dice the onion.
4. Melt the butter in a large casserole and fry the pork until golden brown all over. The cheese will melt during the frying.
5. Add the onion and fry for a few minutes, then pour on the yogurt. Cover the casserole and braise the pork over a low heat for 40 minutes.
6. Before serving, stir the parsley into the yogurt sauce.
Serve with: parsley potatoes and Brussels sprouts.
serving amount
serves 4
rate this recipe
8.6
out of 10
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