{"id":17110,"date":"2022-05-24T07:30:23","date_gmt":"2022-05-24T06:30:23","guid":{"rendered":"http:\/\/blackgarlickitchen.co.uk.servepreview.net\/?page_id=17110"},"modified":"2025-05-15T07:41:27","modified_gmt":"2025-05-15T06:41:27","slug":"black-garlic-pork-fillet-in-creamy-cider-sauce","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-pork-fillet-in-creamy-cider-sauce\/","title":{"rendered":"Black Garlic Pork Fillet in Creamy Cider Sauce"},"content":{"rendered":"\t\t

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Black Garlic Pork Fillet with Creamy Cider Sauce<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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A classic combination of pork fillet in a creamy cider and apple sauce complemented by the addition of soft caramel Black <\/b>Garlic. <\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Prep:\u00a0<\/strong>10 mins\u00a0<\/b>| <\/span>Cook:\u00a0<\/strong>15 mins\u00a0<\/b>| <\/span>Serves:<\/strong> 2 (can be easily scaled up to serve more people)<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ingredients<\/span><\/p>
F<\/b><\/span>or the Black Garlic Creamy Cider Sauce<\/b><\/p>
25g butter<\/li>
25g plain flour<\/li><\/ul><\/div><\/div>
150ml chicken stock<\/span><\/li>
200ml sweet cider<\/li>
2 tbsp apple sauce<\/li>
\u00bd tsp dried sage<\/li>
6 cloves Black Garlic <\/b>–\u00a0finely sliced<\/li>
1 tsp Black Garlic Paste<\/b><\/li>
Salt and freshly ground black pepper<\/li>
50ml double cream<\/li><\/ul>
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For the Pork\u00a0<\/span>
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500g pork fillet – fat and sinew trimmed<\/li>
25g butter<\/li>
1 tbsp olive oil<\/span><\/li>
Salt and freshly ground black pepper<\/li><\/ul>
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To Garnish<\/strong>\u00a0<\/p>
Fresh sage leaves – fried (optional)<\/li><\/ul>
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Method<\/span><\/p>
First make the cider sauce – melt the butter in a saucepan over a medium heat, add the flour. Cook the butter and flour together for 1 minute to form a roux. Stir continuously using a wooden spoon. Gradually add the chicken stock and cider to the roux, stirring as you go. Once the sauce has thickened add the apple sauce, dried sage, sliced Black Garlic cloves and the Black Garlic Paste. Season to taste with salt and freshly ground black pepper. Keep the cider sauce warm on a low heat.<\/li>
Cut the pork fillet into 2cm thick rounds.<\/li>
Melt 25g butter with the olive oil in a large frying pan. Fry the pork fillet pieces on a medium heat for 3 minutes on each side.<\/li>
Season with salt and freshly ground black pepper.<\/li>
Before serving, add the cream to the cider sauce, check the seasoning and adjust accordingly. Gently reheat the sauce.<\/li>
Pour the cider sauce over the pan fried pork fillets.<\/li><\/ul>
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To Serve:<\/b>\u00a0 scatter over fried sage leaves (if using). Serve with steamed vegetables and BGK’s Black Garlic Roast Potatoes<\/u><\/b><\/a>.<\/b><\/span><\/span><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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