Pork in White Wine and Coriander Sauce

Pork in White Wine and Coriander Sauce


64 people made this

About this recipe: Thinly sliced pork fillet is pan fried and served with wine and fresh coriander sauce.


Serves: 4 

  • 450g thinly sliced pork loin fillets
  • salt and freshly ground black pepper to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 225ml chicken stock
  • 225ml dry white wine
  • handful chopped fresh coriander

Prep:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Season meat with salt and pepper to taste.
  2. In a large frying pan, heat butter and olive oil over medium heat. When hot, place sliced pork into pan; cook until browned, turning once. After both sides have browned nicely, add chicken stock, and cook until liquid thickens.
  3. Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in coriander. Spoon sauce over pork when serving.

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