Neapolitan Pork Fillets

Neapolitan Pork Fillets

Pork fillets cooked in wine and flavoured with oregano, then covered with mozzarella cheese and a dollop of thick passata sauce.

Neapolitan Pork Fillets

4 servings
  • Preparation time: 40 minutes
  • Marinading time: 1 hour
  • Cooking time: 20 minutes

  • Ingredients
  • 450 g (1 lb) pork fillet/tenderloin
  • 3 fresh oregano sprigs
  • 2 garlic cloves, crushed
  • salt and freshly milled black pepper
  • 150 ml (5 fl oz) red wine (⅔ cup)
  • 2 tbsp flour
  • 4 tbsp olive oil
  • 28 g (1 oz) butter (⅛ cup, or ¼ stick)
  • 4 tbsp chicken stock
  • 300 ml (10 fl oz) passata (1¼ cups)
  • 115 g (4 oz) mozzarella cheese, cut into four thick slices
  • 2 tsp dried oregano
  • ½ red pepper, sliced thinly
  • ½ yellow pepper, sliced thinly
  • ½ orange pepper, sliced thinly

To serve

  • pasta, fettuccini works well
  • Method
  • Prepare as much as possible before beginning to cook this recipe. There are a number of steps required towards the end of cooking and having everything ready will just make them easier to work through.
  • First, the pork needs to marinade for one hour.
  • Cut the fillet/tenderloin into four equal pieces. Flatten a little by placing each piece between cling film/plastic wrap and bashing with a rolling pin.
  • Place them side by side in a shallow dish.
  • Season and add the sprigs of oregano and crushed garlic.
  • Then pour over the wine, cover the dish, and marinade.
  • Meanwhile prepare the rest of the ingredients.
  • Pour the passata into a small pan and stir in 1 tablespoon of olive oil. Season and put to one side.
  • Have a pan ready to cook the pasta.
  • Next, put the peppers in a bowl, pour over 2 tablespoon of olive oil and toss to coat. Put to one side.
  • Preheat the oven to 200°C (400°F) gas 6.
  • Once the pork has marinaded, spread the flour over a plate.
  • Remove the pork from the marinade and pat dry. Reserve the marinade.
  • Coat both sides of the fillets in the flour.
  • Now heat 1 tablespoon of the olive oil and the butter over a moderate heat in a large frying pan/skillet. The butter will begin to foam and, when this almost stops, add the pork. Sear on both sides for 2–3 minutes.
  • Transfer the pork to a warm plate.
  • Strain the reserved marinade and add to the pan/skillet.
  • Let it bubble for 30 seconds.
  • Remove the pan/skillet from the heat and stir in the stock and seasoning.
  • Then bring the sauce to a boil.
  • Reduce the heat to a low setting and return the pork to the pan/skillet, cover the pan, and cook them for a further 10 minutes.
  • Now bring the passata mixture to the boil over a moderate heat and let it bubble, uncovered, to reduce to a thick sauce, about 5 minutes.
  • Bring a kettle of water to the boil for the pasta and then cook the pasta according to the directions on the packet.
  • Heat a large pan in which to sauté the peppers. Tip them into the pan and sauté, turning frequently, until soft.
  • Once the pork is cooked through, transfer the fillets to an ovenproof dish which will snuggly hold them in a single layer.
  • Add 1 tablespoon water to the frying pan/skillet, stir, and then reduce the liquid to 3–4 tablespoons. This will only take a couple of minutes.
  • Spoon over the pork.
  • Cover each fillet with a slice of mozzarella and then add a large spoonful of the passata sauce in the middle of the slice. (Keep any remaining sauce warm.)
  • Sprinkle over the oregano.
  • Pop in the oven until the cheese just starts to melt, about 4–5 minutes.
  • To serve, spoon any remaining passata on four serving plates and then top with the pasta.
  • Arrange the pork on the pasta and spoon over any remaining sauce from the ovenproof dish.
  • Now add the peppers.
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Updated: July 14, 2020

Rich Beef Stew

Rich Beef Stew

This is a lovely rich beef stew with chunks of beef, baby carrots, swede/rutabaga and red onion, cooked slowly in a wine and passata enriched stock. Perfect for a cold winter’s day, served with garlic mashed potatoes.

Rich Beef Stew

4 servings
  • Preparation time: 40 minutes
  • Cooking time: 2 hours 30 minutes

  • Ingredients
  • For the stew
  • 675 g (1½ lb) stewing steak, cut into 5 cm (2 inch) chunks
  • 3 tbsp oil
  • 1 red onion, chopped
  • 2 garlic cloves, finely sliced
  • 4 sprigs thyme
  • knob of butter
  • 2 tsp Worcestershire sauce
  • 120 ml (4 fl oz) red wine (½ cup)
  • 300 ml (10 fl oz) passata (1¼ cups)
  • 300 ml (10 fl oz) good beef stock (1¼ cups)
  • 450 g (1 lb) Chantenay carrots (baby carrots*)
  • 450 g (1 lb) swede/rutabaga, cut into small chunks (about half a small one)

Note

  • *Chantenay carrots found in the U.K. are lovely small, sweet carrots. The baby carrots found in Canada are smaller and can be a good substitute, or just use ordinary carrots roughly chopped, small.

Equipment

  • For this recipe you will need a deep-sided frying pan/skillet with lid.
  • For the garlic mashed potatoes
  • 800 g (1¾ lb) potatoes, peeled and cut into chunks (5 medium)
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 sprig of rosemary
  • 2 sprigs of sage
  • knob of butter


  • Method
  • For the stew
  • Heat 2 tablespoons oil in the pan and brown the beef, in two batches, over a medium heat. Set to one side.

  • Add a little more oil to the pan, if necessary, and reduce the heat to medium-low. Add the onion and cook for about 5 minutes, stirring occasionally, until softened. The onion should be just beginning to brown.

  • Next, add the garlic, thyme, Worcestershire sauce, wine and a good knob of butter. Now return the beef to the pan with any of its juices. Give it all a good stir and then increase the heat and let it bubble for a couple of minutes to reduce.

  • Stir in the passata and stock. Season well. Cover and let it simmer very gently for about 1½ hours, stirring occasionally.

  • Add the carrots and swede/rutabaga and cook for a further hour. The meat should be really tender and the vegetables cooked through.

  • Remove the thyme sprigs before serving.

  • For the garlic mashed potatoes
  • Peel and cut the potatoes into even-sized pieces. Cook in boiling salted water for 20 minutes until tender.

  • In a separate pan, over a low heat, add the oil, garlic, rosemary, and sage. Then simmer very gently for about 10 minutes to flavour the oil. Remove the sprigs of rosemary and sage.

  • Drain the potatoes and mash with the oil. Add a knob of butter, season, and beat until creamy.
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Updated: March 15, 2018