Paprika pork fillet with Greek yoghurt
| Recipe By: | Jane-Anne Hobbs |
| Serves: | 6 |
| Cooking Time: | 30 minutes |
| Cook's Tips: | It is essential to add the yoghurt gradually and over a very low heat, or it will curdle. |
| Serving Suggestion: | Serve with mashed potatoes and steamed green beans, or a pile of fresh rocket, beetroot and watercress. |
| Prep Time: | 15 minutes |
Ingredients
- 1.2Kg pork fillets (about 3)
- 6 Tbsp flour, plus extra for dusting
- salt
- black pepper, milled
- 3 Tbsp olive oil, to drizzle
- 225 g Butter
- 2 onions, peeled and roughly chopped
- 1x400g punnet rosa tomatoes
- 3 cloves garlic, peeled and sliced
- white sugar
- 3 Tbsp tomato paste
- a few sprigs fresh thyme
- 250 ml dry white wine
- 5 Tbsp cold water
- finely grated zest and juice of 1 lemon
- 1/2 tsp paprika
- 1 tsp smoked paprika (optional)
- 200 ml Greek yoghurt
- hadnful fresh parsley, finely chopped
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Cooking Instructions
- Trim the pork fillets of any fat or sinews. Cut into slices 3cm thick. Put the flour into a big mixing bowl and season it generously with salt and milled black pepper.
- Heat a large frying pan and add the oil and butter. While the fat is heating, toss the fillet slices in the bowl of seasoned flour and shake to remove the excess flour - they should be lightly dusted.
- When the fat is very hot, brown the slices on both sides (in two or three batches and without overcrowding the pan) until they have a nice golden crust, but are still somewhat raw on the inside. Set each batch aside on a plate while you finish frying the rest.
- In the meantime place the onions, tomatoes, garlic and sugar into a food processor or liquidiser along with any remaining flour left over in the bowl in which you dredged the meat slices. Whizz the mixture to a fairly fine purée, but don't over-process it, because it will become foamy.
- Once you've browned the final batch of pork slices, tilt the pan over the sink to drain away any excess fat, turn down the heat and add the tomato paste. Cook the tomato paste over a gentle heat for a minute, then pour in the white wine to deglaze the pan, stirring and scraping energetically to release any golden sediment clinging to its base.
- Add the water and the puréed onion, tomato and garlic mixture, along with the thyme sprig. Turn up the heat again and cook at a lively bubble for about 10 minutes, or until the mixture has slightly reduced and thickened, and has darkened in colour. It's ready when you drag a spoon across the mixture and your spoon leaves a narrow channel that closes reluctantly.
- Put the browned pork slices back into the pan and add the lemon zest, paprika and smoked paprika. Turn down the heat and gently simmer the pork slices in their sauce for 4 to 5 minutes (turning them over once or twice during that time), or until they're cooked right through.
- Stir in the lemon juice, to taste, and bubble the sauce for another minute. Now turn the heat down to the very lowest it can go and add the yoghurt, tablespoon by tablespoon, stirring well between each addition.
- When all the yoghurt has been incorporated, remove the thyme sprig and taste the sauce. Add more salt and pepper if you think it's necessary, plus an extra spritz of lemon juice to add some pleasant acidity.
- Stir in the chopped parsley and serve immediately.
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