Pork Fillet Al Cappuccino
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g pork fillet (s), approx.
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 tablespoon mustard, hotter
- 1 pinch (s) paprika powder
- Coffee - set at will, but plentiful
- 1 dl olive oil
- 1 dl cream
- 1 espresso, stronger
- 0.5 dl ½ white wine
Print Recipe
Pin Recipe Instructions
- Season the pork fillet with salt, pepper and paprika and rub with mustard. Put the pork fillet in a freezer bag, mix together with the coffee grounds and olive oil, close well and leave to soak in the refrigerator for 2 days.
- After 2 days, remove the pork fillet, wash off the coffee grounds and season the meat a little more with salt and pepper.
- Fry the meat well in a little olive oil, then cook in the oven at 190 degrees for about 12-15 minutes, depending on the size.
- Let the wine boil down in the gravy and add the espresso. Finally add the cream and just keep warm.
- Let the pork fillet rest a little. Then serve the meat with the sauce.
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