Barbecued pork fillet with green peppercorn and mustard sauce

Name: Barbecued pork fillet with green peppercorn and mustard sauce
Cook time: 1 h
Yield: 4
Ingredients: 20g butter; 1 French shallot, chopped; ½ green capsicum, seeded and chopped; 1 garlic clove, chopped; 90g tin green peppercorns, rinsed and drained; 1 tablespoon dijon mustard; 1 tablespoon lemon juice; 60ml pouring cream; 1 teaspoon soft brown sugar; 2 × 300g pork fillets, trimmed; olive oil spray; 1 tablespoon chopped flat-leaf (Italian) parsley

May 26, 2017

Murdoch Recipe Article Lead - narrowSupplied

easyTime:30 mins - 1 hourServes:4

Store the sauce, covered, in the refrigerator for up to 3 days.

Ingredients

Sauce

20g butter
1 French shallot, chopped
½ green capsicum, seeded and chopped
1 garlic clove, chopped
90g tin green peppercorns, rinsed and drained
1 tablespoon dijon mustard
1 tablespoon lemon juice
60ml pouring cream
1 teaspoon soft brown sugar
2 × 300g pork fillets, trimmed
olive oil spray
1 tablespoon chopped flat-leaf (Italian) parsley

Method

Step 1
To make the sauce, heat the butter in a saucepan over low heat. Add the shallot, capsicum and garlic and cook for 5 minutes, or until softened but not browned. Transfer to a mini processor and whizz for 15 seconds, or until puréed.
Step 2
Add the peppercorns, mustard, lemon juice, cream and sugar and whizz for 25–35 seconds, or until the sauce reaches the desired consistency. Return the sauce to the saucepan and keep warm.
Step 3
Preheat the barbecue plate or chargrill pan. Lightly spray the pork fillets with oil and cook, turning often, for 15–20 minutes, or until just done. Cover with foil and set aside for 5 minutes.
Step 4
Slice the pork fillets on the diagonal and pile on the centre of four serving plates. Spoon the sauce over the pork and sprinkle with the parsley.

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