Name: The 40-minute pork recipe Colin swears by
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4-6
Ingredients: 2 pork fillets (about 1kg), butterflied; Sea-salt flakes and freshly ground black pepper, to season; 2 Tbsp olive oil; Roasted hazelnuts and crispy sage leaves, to garnish; PUREE; 2 Tbsp olive oil; 1kg Jerusalem artichokes, washed and sliced; 2 brown onions, chopped; 6 cloves garlic, chopped; 1 parmesan rind, plus extra finely grated parmesan, to serve; 1/2 bunch thyme; 2 bay leaves; 200ml chicken stock; 200ml pouring cream; 100g cold butter, chopped; Juice and grated zest of 1 lemon

The 40-minute pork recipe Colin swears by

On the table in under 40 minutes!

Skip to Recipe

Serves 4-6

Prep

25M

Cook

40M

Total

1H 5M

Colin takes a simple pork fillet and transforms it into a restaurant-worthy dish that’ll be on the table in under 40 minutes. Tender, juicy pork is paired with a velvety Jerusalem artichoke and parmesan purée, rich, nutty and irresistibly creamy. Finished with a touch of finesse, this is the kind of recipe that feels indulgent yet achievable, perfect for impressing guests or elevating your weeknight dinner.

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Ingredients

2 pork fillets (about 1kg), butterflied

Sea-salt flakes and freshly ground black pepper, to season

2 Tbsp olive oil

Roasted hazelnuts and crispy sage leaves, to garnish

PUREE

2 Tbsp olive oil

1kg Jerusalem artichokes, washed and sliced

2 brown onions, chopped

6 cloves garlic, chopped

1 parmesan rind, plus extra finely grated parmesan, to serve

1/2 bunch thyme

2 bay leaves

200ml chicken stock

200ml pouring cream

100g cold butter, chopped

Juice and grated zest of 1 lemon

Method

Step 1

To make the puree, heat oil in a large deep frying pan on low heat. Sauté artichokes, onions and garlic for 10 minutes (vegetables should not colour). Stir in parmesan rind, herbs and stock. Increase heat to medium and simmer for 30 minutes or until artichokes are tender.

Step 2

Transfer to a bowl. Remove thyme sprigs and bay leaves. Using a stick mixer, blend until smooth. Stir in cream, butter, lemon juice and zest. Pour into a fine strainer set over a clean saucepan. Discard any solids. Keep warm until needed. Season.

Step 3

Meanwhile, heat oil in a large heavy based frying pan on high heat. Cook pork for 3–4 minutes each side
or until pink in the centre. Rest for 5–10 minutes before slicing.

Step 4

Serve pork with puree topped with roasted hazelnuts, finely grated parmesan and crispy sage leaves (see Cook’s Tips).

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.