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Pork Fillets with Grapes, White Wine & Rosemary

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Serves

4-6

Ingredients:

2 Pork fillets, trimmed of any sinew and fat
2 tablespoons olive oil
1 cup chopped shallots
3 cloves garlic, crushed
2 tablespoons wholegrain mustard
10 cm branch rosemary
2 cups white wine
2 cups small seedless black grapes
250g crème fraîche
Fresh rosemary sprigs to garnish.

Directions:

Heat a large non-stick frypan over medium-heat and cook the fillets for 6-7 minutes, turning to brown evenly. You may have to cut them in half if they are too large for the pan. Remove after cooking and rest in a warm place under a sheet of tinfoil.

Add the olive oil to the pan and return to the heat. Sauté the shallots and garlic for 5-6 minutes to soften and lightly caramelise. Add the mustard, rosemary branch and wine. Turn the heat down a little to bubble and reduce the sauce to about 1 cup. Remove the rosemary - don't worry if a few leaves have come off the branch.

Add the grapes and stir in the crème fraîche. Return the pork to the sauce to gently reheat. Do not boil - just warm up the meat.

Slice the meat and serve on warm plates with the grapes and sauce spooned over the top. Garnish with a fresh sprig of rosemary.

Recipe courtesy of Jo Seagar's fantastic cookbook Italia.

Italia is a beautiful book, we even have it for sale for NZ $39.50 here on the website! Find it here