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Recipe for :

Pork Fillet Medallions in Cream and Green Pepper Kernels Sauce

This recipes comes from Elinoar Moore who prefers to be known by her nickname Lior. Lior lives in Givataim, Israel and like the rest of us gets great pleasure from her cooking. The great thing about Lior's recipes is that they bring a new experience to the web site as Lior's style is very much Middle East.

This is what Lior said:

"I love to walk through the open air markets of Tel Aviv, it is my Friday pleasure of joy. The joy of aromatic spices, herbs and food come together to make up the Israeli table with its multitude of foods and recipes.

Israel's population is made up of immigrants from more than eighty countries and the food reflects, obviously, the various communities in the country and their diverse geographical and cultural origins. There is no single Israeli cuisine in the sense that there is a French or Italian cuisine. Native Israeli cooking depends on the land of origin of the cook".

Lior has her own website which demonstrates her love of life and wicked sense of humour. If you would like to have a look at the website click here or if you want to subscribe to Lior's newsletter, Kitchen Talk, then click here


1 tray of pork fillet medallions, defrosted completely,
30 grams butter
3 - 4 spoons Cognac
3 spoons green pepper kernels
250 grams sweet cream
3 spoons mustard

  • Melt the butter in an heavy frying pan, fry the meat for about 4 - 5 minutes on each side.
  • Pour the cognac over the meat in the frying pan and light it. Allow to burn until the fire goes out, take out the meat, put it on a plate and place the plate into a preheated oven.
  • Stirring constantly, add the green pepper followed by the mustard and then the cream, add salt and pepper to taste and cook for about 5 minutes, until the sauce thickens.
  • Add the meat juice which ran out of the heated meat to the sauce.
  • Place the meat on individual serving plates, pour the sauce and serve.


Email Lior if you have a question - click here