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
- Preheat a fry pan to medium high heat. Fry pork for 5 minutes then flip and cook for a further 5 – 6 minutes.
- 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.
