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There are times when we are all busy and need to prepare something quick, easy and nutritious.  This simple pork fillet recipe served with steamed asparagus and bok choy will be satisfying and delicious.  Within thirty minutes dinner is served.

800 gram Pork Fillet/Tenderloin (2 fillets)
2 teaspoons Chinese Five Spice
6 large Swiss Brown Mushrooms (halved & quartered)
1 Large Onion (halved & cut into 8 pieces)
1/4 cup Dry White Wine
Olive Oil
Salt & Freshly ground Black Pepper
2-3 bunches of Asparagus (washed & cut the spears in half)
1 bunch of Bok Choy (washed & cut length-ways)
1 cup water for steaming the vegetables

Preparation Time:  10 minutes (approximately)
Cooking Time:     20 minutes (approximately)
Serves:       4 people

Pat dry the pork fillets with a paper towel and rub in the Chinese five spice and place aside.

In a pan large enough, heat the olive oil, then add the mushrooms and onions a cook for five minutes stirring occasionally until the onion is a little browned and mushrooms softened.   Add the pork fillets to the pan and cook on one side for 7 minutes or until well seared.  Turn the fillet over and cook the other side for approximately 7 minutes.  (You may need to vary the time a little depending on how thick the fillet is, more time is needed if it’s a thick piece and of course less time if the fillet is smaller).  Whilst you are looking after the fillets, remember to stir the onions and mushrooms around the pan.  The mushrooms and onions will be cooked before the fillets, remove them from the pan and place aside.

Once the fillets have formed a lovely dark crust on both sides, add salt, pepper and the wine to the pan and deglaze the pan juices.  Return the mushrooms and onions back to the pan and stir them around to coat them with the wine sauce.  Turn the heat off and allow to stand for approximately 5 minutes covered with a lid.

In a pan deep enough add the water, bring to a gentle boil over medium heat, add the asparagus, cook for 1 minute and then add the bok choy.  Steam just long enough for the bok choy leaves to wilt.  Remove from the stove, strain in a colander and serve immediately with the meat.

Cook’s Tips

For this recipe I used free range pork fillets/tenderloins and it was a large thick piece.

If you prefer for your meat to be very pink in the middle, allow the meat to stand for 2-3 minutes only.


Milanka's Fine Food

Join me on a journey of cooking, sharing recipes, exploring the different varieties and styles of food from around the world. Using fresh ingredients to create healthy, delicious and flavoursome dishes. I would like to share my love of food with you”. I am a Commercial Cook by profession and have been cooking for many years.

Nourish yourself, your family and embrace fresh, wholesome food for well being.

I wish you all good health, happiness and a fulfilling journey through life. -Milanka


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