Pork Fillet in Wine and Coriander

pork fillet in wine and coriander

Pork Fillet in Wine and Coriander

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Coriander seeds quickly lose their mild, orangy flavour when ground, so try to buy whole seeds to crush yourself.
Servings: 4
Calories: 328


  • 1 1/2 lb pork fillet or tenderloin trimmed and cut into 1.25 cm (1/2 inch) slices
  • 1/2 oz butter
  • 1 tbsp vegetable oil
  • 1 small green pepper seeded and sliced into rings
  • 1 medium onion skinned and chopped
  • 1/2 oz plain flour
  • 1 tbsp coriander seeds ground
  • 1/4 pint chicken stock
  • 1/4 pint dry white wine
  • salt and pepper


  • Place the pork between 2 sheets of greaseproof paper and flatten with a mallet or rolling pin until thin.
  • Melt the butter and oil in a large saucepan, add the pork and brown on both sides. Add the pepper and onion and lightly cook for 8 - 10 minutes, until softened.
  • Stir in the flour and coriander and cook for 1 minute. Gradually add the stock and wine, stirring until the sauce thickens, boils and is smooth. Season to taste. Simmer gently for 5-10 minutes, until the pork is tender and cooked through.
Calories: 328 kcal
Carbohydrates: 9 g
Protein: 37 g
Fat: 13g
Saturated Fat: 4 g
Trans Fat: 1 g
Cholesterol: 119 mg
Sodium: 160 mg
Potassium: 833 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 203 IU
Vitamin C: 26 mg
Calcium: 33 mg
Iron: 2 mg
Cuisine British
Ingredients Pork
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