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Pork fillet

The recipe works best by using the Muurikka Electric Smoking Oven PRO.

• 500 g pork fillet
• 2 tbsp Dijon mustard
• 1 tbsp salt
• rosemary

Cut the rosemary fine and rub the mustard, salt and rosemary into the entire surface of the pork fillet. Let it marinate in the refrigerator for at least an hour. Take it out of the refrigerator 45 minutes before frying. Apply some oil on the pan and, while the pan is hot, fry the fillet for one minute on each side. Smoke the fillet at 180 degrees for 35 minutes or until the inner temperature of the meat is 60 degrees.

Pepper sauce

• 1 onion
• 5 tbsp butter
• 1 stock cube
• 2 dl whipping cream
• 1 tbsp maizena
• crushed black pepper
• salt

Cut the onion fine. Sauté the onion and black pepper in butter until the onion is soft. Add the stock cube and the cream. Simmer for about 10 minutes. For a smoother result, blend the sauce with the stick blender. Mix the maizena in some water, add it to the sauce and boil up quickly. Add salt to taste.

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