Chinese Pork Fillet

I was writing up this week’s meal plan and I thought that I should add this one to the blog.

Mum used to make this and think it was just the best thing ever.  I didn’t really get it at the time, but having tried it again as an adult, I can see the appeal.

Mum would slice the pork into little medallions to serve.

2 x 500g pork fillets

30g butter or equivalent (once more, I omit the butter myself)

2 Tbsp oil

Sauce:

2/3 cup plum jam

2 chicken stock cubes

1 Tbsp cornflour

1 1/2 cups water

1 1/2 Tbsp soy sauce

1/4 cup dry sherry

2 cloves garlic

Trim fat from pork fillets

Heat butter and oil in large frying pan

Add pork and brown well on all sides

Place pork fillets in baking dish

Pour over sauce

Bake uncovered in moderate oven for 40-45 minutes.  Baste frequently with sauce.

Serve slice.  Spoon over remaining sauce.

To make the Sauce:

Combine in saucepan: jam, crumbled stock cubes, cornflour, water, soy sauce, sherry and crushed garlic.

Stir over medium heat until sauce boils and thickens.

Reduce heat and simmer for 1 minute.