Fillet of Pork with caper Fruits

Filetto di Maiale e Frutti di Capperi

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 750 g/ lb fillet of pork
  • 40 g/ oz butter
  • 200 ml/6 fl oz brown stock
  • 150 ml/¼ pt white wine
  • 2 tablespoons caper fruits (or 2 tablespoons salted capers, well washed and dried)
  • salt and freshly ground white pepper


    Cut the pork fillets into medallions cm/½ in thick.

    In a frying pan, heat half the butter. When it is foaming, add the pork and fry until brown, 2 minutes on either side. Season with salt and pepper. Remove the medallions from the pan and keep warm. Deglaze the pan with the wine and reduce by two-thirds. Add the stock, bring to the boil, and strain the sauce into a small pan. Add the rest of the butter and the caper fruits. Pour the caper fruit sauce over the medallions and serve.