Recipe by SA Pork

by Tia

Serves: 4

Prep time: 20 minutes

Cooking time: 30 minutes

An evergreen, classic combo, using muscadel and cream to coat the delicious, delicate slices of savoury pork fillet.


For the potatoes

  • 1.5kg large potatoes
  • 180ml (⅔ cup) butter or pork fat, melted
  • small handful of bay, thyme or rosemary leaves
  • salt and pepper

For the sauce

  • 1 small onion, finely chopped
  • 1 clove garlic, finely chopped
  • sprig of thyme
  • butter, for shallow frying
  • 60ml (¼ cup) (red or white?) muscadel
  • 30ml (2 tablespoons) brandy (optional)
  • 250ml (1 cup) fresh cream
  • 5-10ml (1-2 teaspoons) corn flour mixed with a little water
  • salt and pepper

For the pork

  • 2 (about 800g each) pork fillets
  • olive oil


For the potatoes

  1. Using a sharp knife or a mandolin, slice the potatoes as thinly as possible.
  2. Put the potato slices in a large bowl, pour the fat/butter over and season well with salt and pepper. Toss the potatoes until well-coated in fat/butter.
  3. Layer the potatoes in small stacks and then put the stacks on their sides in an ovenproof dish. Sprinkle over the bay, thyme or rosemary leaves and roast for 1 hour and 15 minutes.

For the sauce

  1. Sauté the onions, garlic and thyme in butter until soft. Add the muscadel and reduce until slightly thickened.
  2. Add the cream and brandy (if using) and simmer for 5 minutes. Stir in the cornflour paste and allow sauce to thicken slightly.
  3. Season with salt and pepper, strain (if you prefer) and transfer to a gravy boat.

For the pork

  1. Toss the meat in olive oil and season all over with salt and pepper. Grill, fry or braai the fillets until cooked to your liking.
  2. Set aside to rest for 5-10 minutes.

To serve

Serve the meat sliced in thick medallions with the sauce and the potatoes on the side.TOP TIP: It´s okay to eat pork pink (medium-rare), the same way you would beef or lamb steak. Pork is naturally low in fat, so be careful not to cook it too dry.

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