A deliriously simple way to cook pork fillets, Sage Pork Fillets are served with a mustard-flavoured cream sauce and may be accompanied by sauteed potatoes.
2 lb. pork fillets
½ teaspoon salt
½ teaspoon black pepper
2 oz. butter
1 tablespoon dried sage
8 oz. Emmenthal cheese, cut INTO 12 slices
2 tablespoons prepared French mustard
6 fl. oz. single cream
Rub the fillets all over with the salt and pepper and set aside.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the pork fillets and sprinkle over the sage. Fry the meat,, turning occasionally, for 6 to 8 minutes or until it is well browned all over.
Reduce the heat to low, cover the casserole and cook for 40 minutes, turning the meat occasionally.
Remove the casserole from the heat and, using a slotted spoon, transfer the pork to a chopping board. Using a sharp knife, make 12 deep incisions along the meat. Spread the cheese slices with three-quarters of the mustard and place 1 slice in each incision.
Return the pork to the casserole and return the casserole to the heat. Cook, uncovered, for a further 5 to 10 minutes or until the cheese has melted.
Using a slotted spoon, carefully transfer the pork to a warmed serving dish. Carve into serving pieces and keep hot while you make the sauce.
Using a wooden spoon, stir the remaining mustard into the juices in the casserole. Pour in the cream, stirring constantly, and cook for a further 1 minute or until the sauce is hot but not boiling.
Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve at once, with the meat.