Pork Fillet with Grapes and Asparagus
Serves 6
Ingredients
Method
2 Pork Fillet
4 tbsp. Olive Oil
8 Garlic Cloves
8 Asparagus Spears
300 g. Grapes (Seedless)
275 ml. Chicken Stock (Fresh)
125 ml. Sweet Sherry
1 tsp. -2 tsp Cornflour
½ tsp. Salt and Pepper (to your taste)
Put a little olive oil in the pan and season the pork fillet with salt and pepper all over and place in the frying pan. Fry the fillet until it has a golden crust all around the fillet. Remove the fillet and place on a chopping board to rest
Put the rest of the olive oil in the heavy based frying pan on a medium heat and add the sliced garlic and asparagus. Gently fry the garlic and asparagus for a few minutes then add the sherry and stock and cook for 10 minutes . Add the grapes and cook for a further 5 minutes.
Slice the fillet of pork thickly and add to the pan.
Mix cornflower in a little water and add to the pan to thicken the sauce.
Serve with some potatoes and enjoy.