Pork in White Wine and Coriander Sauce

    (66)
    45 mins

    Thinly sliced pork fillet is pan fried and served with wine and fresh coriander sauce.


    64 people made this

    Ingredients
    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

    Directions
    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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    Reviews and ratings
    Global ratings:
    (66)

    Reviews in English (58)

    by
    24

    This is one of my family's favorite recipes. I cook it so much that I am afraid that we won't like it anymore. Like some of the other reviewers I use cilantro or green onions to spice it up. I also like to add some mushrooms and serve it over rice. It is a great dish.  -  04 Jun 2003  (Review from Allrecipes US | Canada)

    by
    22

    It was an excellent recipe after a couple of modifictations. The liquid never thickened. I added some flour to it to achieve the thickness, then I added the wine. Everyone loved the flavor. I will definitely make it again!!!  -  22 Nov 2002  (Review from Allrecipes US | Canada)

    by
    21

    Ok, this was a winner. The only thing I did different is I lightly floured the cutlets after salt and peppering them. Browned 'em good. Added chicken stock (I was only making two so I used half). Then when I was sure the cutlets were done I removed them to the plate to keep warm. Added the wine and I REALLY reduced the broth wine mixture to well below 1/2, to a thick sauce. There isn't a lot, but the flavor is concentrated. I drizzled that over the cutlets and sprinkled the parsley and greens from scallions over the pork and the plain rice. Really nice. Very easy and pretty quick.  -  22 Sep 2007  (Review from Allrecipes US | Canada)

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