Pork Filet Braised in Cream with Port

Le Filet de Porc Braisé à la Crème

Preparation info

  • For


    • Difficulty


    • Ready in

      30 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This is one of the near-perfect ways of cooking pork until it melts in the mouth, with the concentrated richness of the cream and the aromatic subtlety of the wine. Remember to allow about 1 pint of the cream-Port mixture per pound of meat.


Staple Items

  • Butter (about 4 Tb)
  • Light cream ( cups)
  • Yellow onions


This should be prepared in a heavy casserole (preferably enameled cast iron) on top of the stove. Do not use a thin aluminum, copper, or stainless steel pan because toward the end, as the cream begins to thicken, there is always the danger of burning or scorching. Finely mince 1 clove of garlic, the