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Meat and 3 Veg, Pork Scotch Fillet (Pork Neck)

Pork Scotch Fillet

Pork Scotch Fillet: Australia’s new cooking show Plate of Origin really inspired me for a typical Aussie dinner. Although mine isn’t as good as what Team Australia presented but just as tasty!

INGREDIENTS

  • 4 pork scotch fillets
  • 2 large onions sliced thinly
  • 30g butter
  • 1/2 cup chicken stock
  • 1/2 cup red wine
  • 2 garlic cloves, crushed
  • salt
  • pepper
  • olive oil

Serve with mashed potatoes, steamed peas and boiled corn.

Directions

  1. Preheat a fry pan to medium high heat. Fry pork for 5 minutes then flip and cook for a further 5 – 6 minutes.
  2. Melt the 30g of butter in a frypan on medium heat for 5 to 6 minutes. Add garlic mix through for 30 seconds to a minute. Add wine and bring to the boil. Reduce heat and simmer for 4 to 5 minutes until reduced. Add chicken stock, bring to the boil then simmer for 10 minutes until thickened.

Serve with your chosen 3 veg sides a you’re done!

NUTRITIONAL INFORMATION estimate only, per serve

  • CALORIES 360
  • PROTEIN 27g
  • FAT 24g
  • SODIUM 802mg
  • CARBOHYDRATES 4g

We hope you enjoyed our pork scotch fillet, meat and 3 veg inspired from Plate of Origin Team Australia. Let us know how yours turned out and don’t forget to check out our other awesome meals by clicking the link below.

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As a caring and hands on dad, Simon devotes himself to his family, career and health.

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