Tender pork fillet is served with a beautiful brandy sauce and is accompanied by crisp roasted sweet potato and sprinkled with toasted almond flakes. We couldn’t make this dish better if we tried!
Pork Fillet & Creamy Brandy Sauce
Pork Fillet & Creamy Brandy Sauce
with roasted sweet potato & broccoli
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Brandy
- Broccoli Florets
- Flaked Almonds
- Fresh Cream
- Fresh Thyme
- Garlic Clove
- Garlic Cloves
- Pork Fillet
- Salad Leaves
- Sweet Potato
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
- Paper Towel
- Butter
SWEET POTS
Preheat the oven to 200°C. Spread out the sweet potato chunks on half of a roasting tray, coat in oil, and season. Roast in the hot oven for 25-30 minutes. Place the broccoli pieces in a bowl. Coat in oil, season, and set aside.
TOASTY ALMONDS
Place the flaked almonds in a nonstick pan over a medium-high heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
ROASTY BROC
When the sweet potato has 10-15 minutes remaining, give them a shift, place the dressed broccoli on the other half of the tray, and roast for the remaining time. On completion, the broccoli should be starting to crisp and the sweet potato should be cooked through.
PORK FILLET
Return the pan to a medium-high heat with a drizzle of oil. Pat the pork fillet dry with some paper towel and coat in oil. When the pan is hot, sear the pork for 2-3 minutes, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. In the final minute, baste the pork with a knob of butter. On completion, remove from the pan and place in a piece of tinfoil. Pour in any pan juices and close up tightly. Finish off in the hot oven for 6-7 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
BRANDY SAUCE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and the picked thyme and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the brandy and leave to simmer for 1-2 minutes, until almost all evaporated. Reduce the heat to low, and pour in the fresh cream and 30ml of warm water. Leave to simmer for 2-3 minutes until slightly reduced and thickening. Season to taste and remove from the heat. In a bowl, combine the rinsed salad leaves, ½ the toasted almonds, a drizzle of oil and seasoning.
DINNER TIME
Plate up the pork slices. Drizzle over the creamy brandy sauce and side with the roasted sweet potato and broccoli and the salad. Sprinkle over the remaining almonds. Enjoy, Chef!
Sweet Potato - 250g
Broccoli Florets - 100g
Flaked Almonds - 10g
Pork Fillet - 150g
Garlic Clove - 1
Fresh Thyme - 3g
Brandy - 10ml
Fresh Cream - 50ml
Salad Leaves - 20g
SWEET POTS
Preheat the oven to 200°C. Spread out the sweet potato chunks on half of a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the broccoli pieces in a bowl. Coat in oil, season, and set aside.
TOASTY ALMONDS
Place the flaked almonds in a nonstick pan over a medium-high heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
ROASTY BROC
When the sweet potato has 10-15 minutes remaining, give them a shift, place the dressed broccoli on the other half of the tray, and roast for the remaining time. On completion, the broccoli should be starting to crisp and the sweet potato should be cooked through.
PORK FILLET
Return the pan to a medium-high heat with a drizzle of oil. Pat the pork fillets dry with some paper towel and coat in oil. When the pan is hot, sear the pork for 3-4 minutes, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. In the final minute, baste the pork with a knob of butter. On completion, remove from the pan and place in a piece of tinfoil. Pour in any pan juices and close up tightly. Finish off in the hot oven for 6-7 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
BRANDY SAUCE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and the picked thyme and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the brandy and leave to simmer for 1-2 minutes, until almost all evaporated. Reduce the heat to low, and pour in the fresh cream and 60ml of warm water. Leave to simmer for 2-3 minutes until slightly reduced and thickening. Season to taste and remove from the heat. In a bowl, combine the rinsed salad leaves, ½ the toasted almonds, a drizzle of oil and seasoning.
DINNER TIME
Plate up the pork slices. Drizzle over the creamy brandy sauce and side with the roasted sweet potato and broccoli and the salad. Sprinkle over the remaining almonds. Enjoy, Chef!
Sweet Potato - 500g
Broccoli Florets - 200g
Flaked Almonds - 20g
Pork Fillet - 300g
Garlic Clove - 1
Fresh Thyme - 5g
Brandy - 20ml
Fresh Cream - 100ml
Salad Leaves - 40g
SWEET POTS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. Place the broccoli pieces on a separate roasting tray. Coat in oil, season, and set aside.
TOASTY ALMONDS
Place the flaked almonds in a nonstick pan over a medium-high heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
ROASTY BROC
When the sweet potato has 15-20 minutes remaining, give them a shift, pop in the tray of broccoli, and roast for the remaining time. On completion, the broccoli should be starting to crisp and the sweet potato should be cooked through.
PORK FILLET
Return the pan to a medium-high heat with a drizzle of oil. Pat the pork fillets dry with some paper towel and coat in oil. When the pan is hot, sear the pork for 4-5 minutes, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. In the final minute, baste the pork with a knob of butter. On completion, remove from the pan and place in a piece of tinfoil. Pour in any pan juices and close up tightly. Finish off in the hot oven for 7-10 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
BRANDY SAUCE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and the picked thyme and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the brandy and leave to simmer for 1-3 minutes, until almost all evaporated. Reduce the heat to low, and pour in the fresh cream and 90ml of warm water. Leave to simmer for 3-4 minutes until slightly reduced and thickening. Season to taste and remove from the heat. In a bowl, combine the rinsed salad leaves, ½ the toasted almonds, a drizzle of oil and seasoning.
DINNER TIME
Plate up the pork slices. Drizzle over the creamy brandy sauce and side with the roasted sweet potato and broccoli and the salad. Sprinkle over the remaining almonds. Enjoy, Chef!
Sweet Potato - 750g
Broccoli Florets - 300g
Flaked Almonds - 30g
Pork Fillet - 450g
Garlic Cloves - 2
Fresh Thyme - 8g
Brandy - 30ml
Fresh Cream - 150ml
Salad Leaves - 60g
SWEET POTS
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes. Place the broccoli pieces on a separate roasting tray. Coat in oil, season, and set aside.
TOASTY ALMONDS
Place the flaked almonds in a nonstick pan over a medium-high heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan and set aside.
ROASTY BROC
When the sweet potato has 15-20 minutes remaining, give them a shift, pop in the tray of broccoli, and roast for the remaining time. On completion, the broccoli should be starting to crisp and the sweet potato should be cooked through.
PORK FILLET
Return the pan to a medium-high heat with a drizzle of oil. Pat the pork fillets dry with some paper towel and coat in oil. When the pan is hot, sear the pork for 4-5 minutes, shifting and turning as it colours. On completion, it should be browned all over but not cooked through. In the final minute, baste the pork with a knob of butter. On completion, remove from the pan and place in a piece of tinfoil. Pour in any pan juices and close up tightly. Finish off in the hot oven for 7-10 minutes until cooked through. Remove on completion and allow to rest inside the tinfoil for 5 minutes before thinly slicing and seasoning.
BRANDY SAUCE
Return the pan to a medium-high heat with a drizzle of oil. When hot, add the grated garlic and the picked thyme and fry for 30-60 seconds until fragrant, shifting constantly. Pour in the brandy and leave to simmer for 1-3 minutes, until almost all evaporated. Reduce the heat to low, and pour in the fresh cream and 120ml of warm water. Leave to simmer for 3-4 minutes until slightly reduced and thickening. Season to taste and remove from the heat. In a bowl, combine the rinsed salad leaves, ½ the toasted almonds, a drizzle of oil and seasoning.
DINNER TIME
Plate up the pork slices. Drizzle over the creamy brandy sauce and side with the roasted sweet potato and broccoli and the salad. Sprinkle over the remaining almonds. Enjoy, Chef!
Sweet Potato - 1kg
Broccoli Florets - 400g
Flaked Almonds - 40g
Pork Fillet - 600g
Garlic Cloves - 2
Fresh Thyme - 10g
Brandy - 40ml
Fresh Cream - 200ml
Salad Leaves - 80g
Woolies Products in this dish
