Pork fillet is a lean meat and quite juicy, ideal for banters and can be used for a lunch or dinner meal, nice and easy to make. Children will enjoy this meal as well. Just check your spice labels and ensure no products contain MSG. Coconut oil becomes liquid at 24’C, so if the oil is in the fridge or in a cool cupboard you may need to warm it slightly in order to make it more manageable.
- 600g pork fillet
- Pinch of paprika
- Salt and pepper
- 15ml dried tarragon
- 5ml ground coriander
- 50g organic coconut oil or butter
- 4 medium mushrooms, sliced
- 1 onion, chopped
- 500ml fresh cream
- 30ml Worcestershire sauce
- 3 cloves garlic, crushed
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Cut the fillet into 1cm thick slices and coat with the spices (Paprika, salt, pepper, tarragon, coriander). Melt half the oil or butter in a pan and fry the meat on both sides until nicely browned. Remove the meat from the pan and set aside.
Melt the rest of the oil or butter and fry the mushrooms. Add the onion and fry together with the mushrooms for around 5 minutes. Add the cream, Worcestershire sauce and garlic.
Return the meat to the pan and stir, then allow to simmer for 10 minutes.
Serve with mashed cauliflower.
This recipe was taken from the book Low Carb Living by Monique Le Roux Forslund