Ingredients
- 1 whole pork fillet (550g)
- 230g fresh mushrooms (3 cups), stemmed and quartered
- 350ml beef stock
- 2 tbsp finely chopped shallots
- 2 tbsp dry white wine or extra beef stock
- 1 tsp snipped fresh rosemary or ¼ tsp dried rosemary, crushed
- ¼ tsp salt
- ¼ tsp ground black pepper
- 1 tbsp whole wheat flour
- 1 tbsp water
- 1 tbsp snipped fresh parsley
Method
- Coat a very large skillet with cooking spray; heat skillet over medium heat. Add meat to skillet; cover and cook for about 8 minutes or until bottom is browned.
- Turn meat; cook, covered, about 5 minutes more or until the bottom is browned.
- Add mushrooms, broth, shallots, wine and rosemary. Bring to boil then reduce heat.
- Simmer, covered, about 10 minutes or until centre of meat registers 75C.
- Sprinkle meat with salt and pepper.
- Transfer meat to a cutting board; cover and let stand for 10 minutes.
- Meanwhile, in a small bowl, stir together flour and the water until smooth.
- Add to broth mixture. Cook and stir until thickened and bubbly.
- To serve, cut meat diagonally into slices. Divide meat among serving plates, spoon gravy over meat. Sprinkle with parsley.