Need a nice sauce for pork fillet

[amandaandherveg]

We've got a couple of friends coming over for dinner tomorrow night and I'm stuck for inspiration for a nice sauce/gravy.

I have some organic pork fillet from a local farmer that I'm going to butterfly, flatten it out then stuff with a herb/apricot/sausagemeat filling in a Beef Olive type arrangement. Looking for some suggestions for nice sauce/gravy to serve with it. I'll be serving it with homegrown goodies that are ready at long last - new spuds, roasted mixed veg and buttered cabbage.

What would you suggest?

[shirlthegirl43]

Off the top of the head here....

Caramelize onion and garlic with a pinch of sage and black pepper in butter or olive oil then add veg water, cider or white wine (mixed to suit taste and quantity) then brown and thicken with Bisto powder (or use cornflour to thicken and leave it as a savoury white sauce)

Since this is a completely made up recipe, try it first to see if it works

[WrexTheDragon]

Rhubarb is very good with pork.

[amandaandherveg]

Thanks Shirl amd Wrex.

I'd already thought about rhubarb but we're having it as a crumble for pud - only so much of the stuff I can foist on them.

[Flummery]

I like a gooseberry sauce for anything rich. I first used it with mackeral but it's good with other things too. Really just a sharp gooseberry puree and serve as a dollop with the pork, then add your usual gravy made with the pork juices.

[Comfreyfan]

I've got a sudden urge for roast pork tonight!!

[susieq100]

This probably wouldn't do for good quality pork but one of our favourites is a casserole of pork with Chinese flavouring. You need onions - 2 large, garlic, 2-3 fl oz soy sauce, 2-3 fl oz dry sherry or rice wine, 1 inch fresh ginger, finely chopped and 2-3 tbsp black bean sauce (and about 1lb pork! - I usually use spare rib chops). Put all liquid items(not black beans) in a jug and top up with water to 1 pt, add a tsp sugar. Sweat onions and garlic and ginger, add pork, add liquid. You can leave to marinade or you can cook it straight away - depends how much time you have. Top up with water to make lots of gravy (best bit IMO) and then simmer or put in oven for at least 1 1/2 hours. Remove from heat, stir in black beans and also thicken - cook for another 20 minutes or so.
We like this with jacket potatoes and veggies (you can add mushrooms to the stew too).

[Nicos]

I'd go with Shirl's idea - but add a dash of cider and some cream/sour cream to the caramalised onions ( plus the garlic,sage ,white pepper,chilli).
You're making me hungry folks!!!!

[lez]

never been that keen on pork so will leave it alone. but the gravies and sauces, yumm yum and with home grown veggies heaven.

[ohbeary]

probly too late now but still here goes,sweat fine chopped shallots or onions in a little butter, add 1/2pt good cider, set to reduce, add a peeled and cored bramley cook to mush, (or quick fry chunks in the butter first remove and reserve to add at end), add double cream and reduce stirring til thickened ( add chunks) use immediately!!(season to taste of course)

alternately,
stuff with chopped skinned red pepper+sliced sauteed button mush+cooked rice+fresh breadcrumbs made into a stuffing(by mixing it up)
sauce, reserved peppers and mush+sweated chopped onion+double cream cooked down or thickened with arrowroot/cornflour (season as if I need to say that). mum used to make this with loin of pork for dinner parties, I was always brought up a plate for feasting in bed!!yummmmmmmyyyyyy, I was only young, spose it gave me an interest in cooking quite early on!!, still cooking! and they give me money!! bonus

[Nicos]

...so...what did you do in the end???..bet it was yummy!!!!

[amandaandherveg]

Well..... I filleted the pork butterfly style, battered it thin and flat then stuffed it with sausagemeat, apricot, herbs, onion and seasoning. Rolled it in the pork fillet, wrapped it tight in cling film to keep the shape then covered it in foil and cooked it for 30 mins in the oven. I caramelised some onions (thanks Shirl) then added cream (thanks Nicos) and reduced it down and seasoned. Had it with my first cabbage of the summer which I steamed with a knob of butter, Harmony potatoes and roast veg. Finished it off with an enormous Rhubarb Crumble and Custard. We're all fit to burst - parp!

[Pompeylottie]

We are having cold roast pork on Saturday, among other stuff, for OH's 60th birthday bash - how would I make a rhubarb sauce to go with it? can you serve it with cold pork?

[ohbeary]

I would sweat some onions and diced carrot, add the rhubarb and a little mixed spice, cook down a little adjust sweetness, maybe a little black pepper!.
just made a sauce for pork chops, sweated onion+rhubarb+juice from tinned black cherries+red wine, cooked down, blitzed and strained, adjust seasoning, add black cherries, can be kept in the fridge til needed, reduce double cream and add cold sauce and heat to serve.

[Alison]

Although I wouldn't want it with the stuffing etc, my fave way to do pork fillet is sliced into medalions and cooked with shallots, mushrooms, a bit of garlic and then add cream, a bit of whole grain mustard and a teaspoon of powdered mustard also. Really really scummy.