Caramelised Pork Fillet with Peppercorn Sauce
1-2 tsp Mixed Spice
30g Sweetener (stevia & erythritol, or monkfruit & erythritol blend) e.g. Truvia, Natvia, Pure Via, Lakanto. (click here for recommended brands & conversions)
400g Pork Fillet
1 tbsp Peppercorns, ground
10ml Red Wine Vinegar
50g Double Cream
Preheat the oven to 190°C.
Add the mixed spice & sweetener to a tray large enough to fit half of the pork fillet.
Cut the pork fillet in half, also removing any excess fat.
Roll each half in the sweetener & mixed spice to coat as much as possible. Increase the sweetener & mixed spice if needed.
Add 40g butter to a pan over a high heat.
Sprinkle the pork fillets with salt, then add them to the pan to sear on all sides. Turn them every couple of minutes to give them a nice colour all around.
Tilt the pan to allow you to baste the pork with the butter, which should be forming a syrup by now.
Transfer the pork fillets to an oven tray and roast for around 10 minutes, until fully cooked.
Whilst the pork fillets are roasting, return the pan with butter to the heat, reducing to a medium heat. Add the peppercorns and remaining 20g butter.
Add the red wine vinegar, allowing the sauce to sizzle. It should be bubbling away!
Add the double cream to the pan - now on a medium heat. Allow the sauce to reduce to around half the volume. Bring the heat down to low-medium for this.
Once the pork fillets are cooked, remove them from the oven and allow to rest,
To serve, slice the pork fillet into disks and spoon the peppercorn sauce on top. Enjoy!