Dutch Pork Filet With Orange-Dijon Sauce Recipe

About this recipe

This flavorful Dutch-inspired dish combines the tangy sweetness of orange and the zest of Dijon mustard into a creamy sauce, paired with hearty-filets crafted with Indian spices. Perfect for a family brunch, the recipe is designed to be both wholesome and satisfying, featuring fresh seasonal vegetables and aromatic herbs. Its unique fusion of Dutch and Indian flavors creates an unforgettable dining experience that everyone can enjoy together.

Ingredients

• 1 kg Bell Peppers
• 50 g Asafoetida Powder
• 100 g Jeera Powder
• 1 liter Sunflower Oil
• 1 pc (approx. 500 g to 800 g) Cabbage
• 1 L Orange Juice
• - Besan
• 100 g Red Chili Powder
• 370 G Freshos Dijon Mustard
• - Fresh Cream
• - Coriander Powder
• 100 g Salt
• 500 g Sugar
• 20 g Turmeric Powder
• 200G Cj Spam Classic 스팸 200G

Instructions

1. 1. In a mixing bowl, combine cooked pork, chickpea flour, asafoetida, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Mix well to form a dough.
2. 2. Shape the mixture into small filets and set aside. Heat sunflower oil in a pan over medium heat and lightly pan-fry the filets until golden brown on both sides. Remove and keep warm.
3. 3. In the same pan, add orange juice, Dijon mustard, sugar, and fresh cream. Stir well and let it simmer for 3-4 minutes until the sauce thickens slightly.
4. 4. Add finely chopped bell peppers and shredded cabbage to the sauce. Cook for an additional 2-3 minutes to infuse the vegetables with flavor while keeping them tender-crisp.
5. 5. Plate the pan-fried pork filets and generously pour the orange-Dijon sauce over them. Garnish with a sprinkle of fresh coriander leaves, if desired, and serve warm.