Author Topic: Glazed Pork Fillet  (Read 14724 times)

Offline judydawn

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Re: Glazed Pork Fillet
« Reply #15 on: January 26, 2010, 12:52:35 pm »
Thanks shopperviv, be interested to see if it does taste like lemon chicken.  Certainly worth a try.  I love recipes that can be varied for a completely different taste. Let us know if and when you try it.
Judy from North Haven, South Australia

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Offline Very Happy Jan

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Re: Glazed Pork Fillet
« Reply #16 on: February 12, 2010, 02:45:43 pm »
Made this tonight and it was delicious. I used double the meat and added a splash of thick soy sauce with extra cornflour. It had a lovely  flavour and all plates where cleaned.
Thanks JD
Jan.  Perth,  Western Australia
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Offline judydawn

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Re: Glazed Pork Fillet
« Reply #17 on: February 13, 2010, 02:56:25 pm »
Glad you liked it VHJ.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline judydawn

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Re: Glazed Pork Fillet
« Reply #18 on: February 02, 2011, 08:42:32 am »
Did this again tonight so have posted a photo with the recipe above now.  Whilst I was cooking the meat I had sliced cabbage in the varoma bowl above it then I placed the meat and most of the sauce into the thermoserver. I tipped the cabbage into the bowl and sauteed it for 7 minutes on varoma temp/reverse/speed 3.  Plenty of sauce with this recipe so have frozen the leftovers for another day. 
« Last Edit: February 02, 2011, 08:24:57 pm by judydawn »
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Cornish Cream

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Re: Glazed Pork Fillet
« Reply #19 on: February 02, 2011, 05:23:53 pm »
Is this very sweet Judy?Awkward DH,he did like the Honey Mustard Chicken that Trudy posted, so that will give you an idea of his tolerance to sweet/savory dishes.
Denise...Buckinghamshire,U.K.
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Offline judydawn

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Re: Glazed Pork Fillet
« Reply #20 on: February 02, 2011, 08:23:51 pm »
You could add 1 tblspn treacle less than stated to make it less sweet CC and serve him up less of the sauce.  It is sweet but to us, not too sweet but our taste buds are all different.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Cornish Cream

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Re: Glazed Pork Fillet
« Reply #21 on: February 02, 2011, 08:54:22 pm »
You could add 1 tblspn treacle less than stated to make it less sweet CC and serve him up less of the sauce.  It is sweet but to us, not too sweet but our taste buds are all different.
Thanks Judy, I will do as you suggest as this looks delicious.Can't wait to try it.
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline Cornish Cream

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Re: Glazed Pork Fillet
« Reply #22 on: February 15, 2011, 11:40:40 am »
I have 500g of Pork Fillet defrosting, do you recommend that I double the sauce Judy? :-\
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline judydawn

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Re: Glazed Pork Fillet
« Reply #23 on: February 15, 2011, 11:46:06 am »
No CC, that quantity of meat will be fine with the amount of sauce - there is plenty of sauce to go around.
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Cornish Cream

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Re: Glazed Pork Fillet
« Reply #24 on: February 15, 2011, 11:48:32 am »
Thanks Judy,I will let you know how it does. :)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline Cornish Cream

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Re: Glazed Pork Fillet
« Reply #25 on: February 15, 2011, 07:02:46 pm »
We had this for supper this evening, I did use 3 Tbsp of treacle but our Tbsp (15ml) Liked by us all,thanks Judy. :)
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.