The best thing about cooking with pork fillets is the fact that you can find a great number of pork fillet recipes to choose from. The one below is a healthy adaption of fried pork chops. I've applied this process on chicken as well. Apart from switching the meat, I've also made slight adjustments in the ingredients, for a changed up recipe on a different night. Sometimes all it will take is changing or adding a couple ingredients, and you have a completely distinct flavor. I'll expound on some variations later on. But, let's first 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
1 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. Set the Dijon coated fillets into the crumbs, and flip. Repeat this step, if required till the fillets are properly covered. Place a slightly raised wire rack on a baking sheet. Spray the rack lightly with the cooking spray. Next, put the pork on to the wire rack, and lightly spray each of these with the cooking spray. Be certain it's lightly, due to the fact some cooking sprays leave a chemical odor and taste if applied too heavily. Put the rack under the broiler, and cook till golden brown on both sides, flipping once. This should be about 5 minutes on each side, depending on the thickness. But, I always use a meat thermometer to make sure it is thoroughly cooked.
The following piece of guidance is important, but can also be challenging to hold to, particularly if you have a hungry crowd. But, let the finished fillets stand for 5 minutes before cutting into them. This will seal in their juices, delivering a moist fillet.
Serves four
SUGGESTED SIDES
This recipe is fantastic with a mushroom and rice dish, steamed broccoli, and a light fruit compote for dessert.
VARIATIONS
For a tangy fillet, substitute the Dijon with a mayonnaise and horseradish combo, and then omit the cayenne pepper. If horseradish is too spicy for you personally, consider 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 adding 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 multiple pork fillet recipes, to enjoy many different pork fillets. The variations are simple and quick. Regardless of what version you choose, you will be serving up pork like a pro.
Author Resource:
Once you have mastered the fundamentals of these Non-Fried Pork Fillet Recipes , start expanding your repetoire by exploring a variety of methods and ingredients.
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