Updated: May 15, 2019
I have been having a little love affair with pork, and in particular pork fillets. Meat is so expensive here in Australia at the moment, but every time I've been to the supermarket the price for pork fillets is so reasonable that we have had it weekly on our dinner table.
This slow cooked meal is another versatile option for busy families. We used it as a "roast dinner" and then as a ragu over pasta for school lunches. Best of all, I have a freezer stash of ragu for when I need it!
Prep 20 min // Cook 7 hours
1kg pork fillets
3 tbs EDMK Pork Herb Blend (See our Sauces, Spices and Jams page)
3 tbs olive oil
1 onion diced
100g sliced mushrooms
3 cloves garlic crushed
2 tbs Worcestershire sauce
1 tbs Dijon mustard
200ml cooking cream
¼ cup white wine
4 tbs roast gravy powder
Salt and pepper to taste
Using 1 tbs olive oil, rub pork fillets with oil and then rub the herb mix onto the pork on both sides.
Heat the remaining oil in a pan and sear the pork for 1-2 minutes each side, then set aside.
Add garlic, mushroom and butter to pan, de-glaze the pan then sauté for 2 minutes.
Add Worcestershire sauce and mustard, and stir over a low heat for 1 minute.
Add cream and allow the sauce to thicken.
Add the gravy powder and wine, then whisk for one minute over a low heat, and remove from heat.
Place the pork fillet in a slow cooker and pour the sauce over the top. Cook on low for 6-7 hours.
When the pork is cooked, remove the gravy from the slow cooker and place it into a saucepan. Continually whisk the gravy until the sauce is thick and glossy (you may need to add an extra tsp of gravy powder).
Serve over your preferred accompaniment.