Pork fillet with beetroot and sour cream sauce

Name: Pork fillet with beetroot and sour cream sauce (Porsaanfilee ja punajuurikastike)
Cuisine: Finnish
Ingredients: 600 g/1 lb 6 oz boneless pork fillet (tenderloin) or loin; 600 g/1 lb 6 oz boneless pork fillet (tenderloin) or loin; 600 g/1 lb 6 oz boneless pork fillet (tenderloin) or loin; 2 cooked beetroots (beet), diced; 2 cooked beetroots (beet), diced; 100 ml/3½ fl oz/scant ½ cup sour cream; 25 ml/1½ tbsp vegetable oil; 150 g/5 oz chicken wings; 1 litre/1¾ pints/4 cups water; 1 onion, chopped; 1 small celery stick, chopped

Porsaanfilee ja punajuurikastike

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Food and Cooking of Finland

By Anja Hill

Published 2007

About

Beetroot can produce a lovely pink sauce and their rich flavour contrasts well with the sweet roasted pork. When choosing a joint of pork, select a piece that has a small covering of fat, as this will add flavour to the dish.

Ingredients

600 g/1 lb 6 oz boneless pork fillet (tenderloin) or loin

Europe
Hungary
Germany
Finland
Poland
Main course
Gluten-free
Eastern Europe

Method

To make the chicken stock, heat the oil in a large pan, add the chicken wings and fry for about 5 minutes until golden brown on all sides.
Add the water, onion and celery, bring to the boil, then reduce the heat and simmer for at least 1 hour. Skim off any excess fat using a slotted spoon, then strain the stock into a jug (pitcher). (This should yield about 500