1 large Colcom Pork Collar Fillet
3 Tbls prepared Mustard
*1 Tbls Italian Seasoning
2 tsp Black Cracked Pepper
¼ tsp salt
For The Onions
1Tbls Olive Oil
3 medium Onions, finely sliced and separated into onion rings
For The Sauce
1 cup Chicken Stock
250ml Crème Fraiche
2 Tbls Brandy (optional)
¼ tsp Salt
2 Tbls Green Peppercorns in brine
- Place collar fillet in a shallow roasting pan. In a small bowl combine the mustard, Italian seasoning, pepper and salt; rub this over the surface of the meat. Add a drizzle of olive oil. Bake covered with foil at 190°C for 20 minutes. Uncover and bake for a further 40-50 minutes or until meat thermometer reads 160°C.
- Remove the meat from the oven to a warmed platter and cover with foil and allow to rest whilst creating the sauce.
For the Onions
Whilst meat is cooking in a heavy bottomed pan, melt the butter and olive oil over medium heat. Once melted add the onion rings and sauté gently for 15 minutes or until onion are soft and sweet and the edges beginning to brown and caramelise.
For the Sauce
In the roasting pan blend the chicken stock and cornflour. Bring to the boil, and with a whisk, stir continuously. Reduce heat and add sour cream and salt. Continue to whisk until a smooth sauce has formed add the brandy if using, and green peppercorns.
To serve slice the pork. Top each slice with 1 spoonful of sautéed onion and a drizzle of the cream and green peppercorn sauce.
* How to make Italian Seasoning
Store in an airtight jar and use as a rub for pork and chicken.
2 Tbls Dried Basil
2Tbls Dried Oregano
2Tbls Dried Thyme
2 Tbls Dried Marjoram
1Tbls Dried Rosemary
1Tbls Dried Sage
In a food processor, combine all of the above. Blend for 1 minute or until desired consistency is achieved.