Main content


  • 1 pork fillet

  • ½ brown onion, sliced

  • 1 clove of garlic, finely sliced

  • 2 anchovies, chopped

  • ½ cup curly parsley, chopped

  • 50ml port

  • 300ml cream

  • 1 sweet potato (pre-roasted, 40mins @ 200C)


  • 1.

    Trim the pork fillet of all sinew then slice into 1cm medallions.

  • 2.

    In a hot pan, splash a little of the anchovy oil, seal the pork on both sides.

  • 3.

    In the same pan, fry the onions, garlic and anchovies until soft then de-glaze the pan with port, add the 200ml of the cream and bring to a boil.

  • 4.

    Simmer for 5 minutes then add the chopped parsley.

  • 5.

    Peel the sweet potato, place into a saucepan. Add the remainder of the cream, bring to the boil and simmer for 3 minutes, then mash.

  • 6.

    Serve the pork on a bed of mashed sweet potato, garnish with parsley.


For more information and recipes from this series, click on the following link

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

5 5 5 5 5
Average Rating
0 comments • 1 rating