Wednesday 18 July 2012

Marsala Pork with Fennel

On to the second of the pork recipes made last week with the pork scotch fillet that I defrosted. After searching around the Taste website for something to make with them I decided on this Marsala Pork with Fennel recipe. I used the remaining 3 pork scotch fillet steaks in the fridge for this recipe. I did make some changes. I reduced the sauce down until it was quite syrupy. In fact I think that I could have taken it down a little further to make it a bit sticky and thicker. I added about 2 tsp butter as the end of reducing the sauce to add a bit of extra richness, it probably wasn't needed but I enjoyed it. The pork was tender and the sauce had just the right amount of sweetness to it. The only change I would make next time would be to add a little slurp of cream to the sauce instead of the butter.

I made a number of changes to the fennel part of the recipe. I had a large fennel in the fridge so I used that and sliced it up. I didn't have any of the yellow squash so cut a zucchini into thick wedges. I also added half and onion thinly sliced and sautéed until soft before adding the fennel. Finally I added some canned cherry tomatoes which I squashed up. I really enjoyed this side dish. I sometimes find that the fennel flavour can be strong and overwhelming but this was quite subtle and I really enjoyed it. However, I think that without the onion and tomatoes I may have found the flavour different. I liked it my way. 

No comments:

Post a Comment