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Pork and Port Scallopini


  • 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.


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