Amazing Non Fried Pork Fillet Recipes and Sides |
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| By Peter Wilsonage |
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| The great thing about cooking with pork fillets is that
there are so many pork fillet recipes to choose from. The
one below is a nutritious adaption of fried pork chops. I
have used this approach on chicken too. In addition to
switching the meat, Iīve also made slight modifications in
the ingredients, for a changed up recipe on a different
evening. Often all it takes is changing or adding a few
ingredients, and you have a totally different flavor. I will
expound on some variations later on. But, letīs first take 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 cooking spray First, 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 coated fillets in the crumbs, and turn. Repeat this stage, if necessary till the fillets are well coated. Put 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. Make sure itīs 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 should be about five minutes on each side, depending on the thickness. But, I always use a meat thermometer to make certain itīs totally cooked. The next piece of advice is important, but can be difficult to hold to, particularly if youīve got a hungry crowd. But, allow the cooked fillets stand for 5 minutes before cutting into them. This will seal in their juices, providing a moist fillet. Serves four SUGGESTED SIDES This recipe would be best with a mushroom and rice dish, steamed broccoli, along with a light fruit compote for dessert. VARIATIONS For a tangy fillet, exchange the Dijon with a mayonnaise and horseradish blend, and then omit the cayenne pepper. If horseradish is too spicy for you personally, check out garlic as an alternative. I have also put a Mexican twist to this by changing the Dijon with mayonnaise seasoned with cumin and coriander, and add a few 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 donīt need multiple pork fillet recipes, to enjoy a range of pork fillets. The variations are simple and quick. Regardless of what version you choose, you will be serving up pork like a pro. |
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| Article Source: http://interpret.zar.vg | ||||
| About The Author When you've mastered the basics of these Non-Fried Pork Fillet Recipes, start growing your repetoire by exploring different methods and ingredients. |
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