The amazing thing about cooking with pork fillets is the fact that there are a lot of pork fillet recipes to choose from. The one below is a healthy adaption of fried pork chops. I have used this method on chicken as well. Besides switching the meat, I have also made slight changes in the ingredients, for a changed up recipe on a different evening. Often all it will take is altering or adding a couple ingredients, and you have an absolutely distinct flavor. I’ll expound on some variations later. But, let’s initially have a look at the healthy alternative.
Non-fried Fried Pork Fillets
four pork loin fillets
? cup Dijon Mustard
? cup Italian bread crumbs
one tsp salt
one tsp pepper
? tsp cayenne pepper
To get started,, turn the broiler on. Next, coat the pork fillets with Dijon Mustard, enough to barely see the pork through it. Combine the bread crumbs and seasonings in a shallow dish. Put the Dijon covered fillets into the crumbs, and turn. Repeat this stage, if necessary until the fillets are very well coated. Place a slightly raised wire rack over a baking sheet. Spray the rack lightly with the cooking spray. Next, place the pork on to the wire rack, and lightly spray each of these with the cooking spray. Be certain it’s lightly, because some cooking sprays leave a chemical odor and taste if used too heavily. Place the rack under the broiler, and cook until golden brown on both sides, flipping once. This ought to be about 5 minutes on either side, depending on the thickness. But, I always use a meat thermometer to ensure it’s thoroughly cooked.
The following piece of guidance is important, but can also be difficult to hold to, particularly if you have a hungry crowd. But, let the cooked fillets stand for 5 minutes before cutting into them. This will seal in their juices, providing a moist fillet.
This recipe would be awesome with a mushroom and rice dish, steamed broccoli, and a light fruit compote for dessert.
For a tangy fillet, swap the Dijon with a mayonnaise and horseradish mixture, and then omit the cayenne pepper. If horseradish is too spicy for you, consider garlic instead.
I have also put a Mexican twist to this by replacing the Dijon with mayonnaise seasoned with cumin and coriander, and add a handful of crushed tortilla chips in with the bread crumbs, then served with salsa.
An Italian touch would be including grated parmesan cheese to the bread crumbs, and a mayonnaise blended with a little parsley and oregano, and omitting the cayenne pepper.
You don’t need numerous pork fillet recipes, to enjoy a variety of pork fillets. The variations are simple and quick. Regardless of what version you choose, you will be serving up pork like a pro.
When you’ve mastered the basics of these Non-Fried Pork Fillet Recipes, start developing your repetoire by exploring several methods and ingredients.