Pork Fillets with Grapes, White Wine and Rosemary

(Serves 4-6)

Ingredients

• 2 pork fillets, trimmed of any sinew and fat
• 2 tablespoons olive oil
• 1 cup chopped shallots
• 3 cloves garlic, crushed
• 2 tablespoons wholegrain mustard
• 10 cm branch rosemary
• 2 cups white wine
• 2 cups small seedless black grapes
• 250g crème fraîche
• fresh rosemary sprigs to garnish

Method

Heat a large non-stick frypan over medium-high heat and cook the fillets for 6-7 minutes, turning to brown evenly. You may have to cut them in half if they are too large for the pan. Remove after cooking and rest in a warm place under a sheet of tinfoil.

Add the olive oil to the pan and return to the heat. Sauté the shallots and garlic for 5-6 minutes to soften and lightly caramelise. Add the mustard, rosemary branch and wine. Turn the heat down a little to bubble and reduce the sauce to about 1 cup. Remove the rosemary - don't worry if a few leaves have come off the branch.

Add the grapes and stir in the crème fraîche. Return the pork to the sauce to gently reheat. Do not boil - just warm up the meat.

Slice the meat and serve on warm plates, with the grapes and sauce spooned over the top. Garnish with a fresh sprig of rosemary.

John Hawkesby’s wine recommendation

Chardonnay
Obsidian Waiheke Island 2010

Riesling
John Forrest 'The Doctors' 2011