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Recipe for :

Hub Fillet of Pork Normandy
This is a Hub-UK recipe. Remember with most recipes you do not have to be precise with the ingredients - you would go mad otherwise and it would take away half the fun. At the end of the day the recipe is only a guide and you are the artist.

And why is it called "Normandy"? Because of the French Cider which comes from Normandy - it is strongly recommended that you stick to using French Cider as it is made differently to the English Cider.


1/2 kg Fillet of Pork
4 shallots chopped
12 medium mushrooms quartered
6 cloves garlic crushed (British supermarket garlic is small)
250 mls French Cider
500 mls Chicken Stock (fresh or from stock cube)
2oz butter
1 tbspn olive oil
125 mls double (thick) cream
Ground pepper
Sea salt


Prepare all your ingredients before you start.

  • Slice your fillet of pork across the grain into 1/4 inch thick medallions (any fat should be trimmed off first).
  • Chop shallots and crush garlic cloves. Sauté in olive oil and butter for 2 to 3 minutes.
  • Add pork medallions and sauté until sealed (outside of meat no longer pink).
  • Add quartered mushrooms and sauté for a further 2 minutes on medium heat.
  • Add you cider and increase heat to reduce.
  • As it starts to thicken add chicken stock and continue with high heat until reduced to a thick, syrupy consistency.
  • Add your cream and again heat until sauce reaches the consistency you want - a creamy texture.
  • Add ground pepper and sea salt to season to your liking.

I served it with hash browns and a green leaf and roasted red pepper salad (roasted to have their skins removed).

Serves 2