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Peppery Pork

By thePigSite.com

Ingredients (serves 4)

4 large pork fillets
1 teaspoon butter
1 teaspoon oil
freshly ground pepper and salt
1 pint double cream
½ pint white wine or sherry
1 teaspoon of red current jelly

Method

1 Trim the meat of excess fat and cut in 1 ½" slices.

2 Place the slices between two pieces of clingfilm or in a plastic bag and flatten.

3 Season the slices with lots of freshly ground pepper and a little salt.

4 Heat a frying pan until very hot, add the butter and oil.

5 Add the pork slices to the pan and cook for about five minutes turning regularly until cooked - be careful not to over cook.

6 Transfer to a warm plate and keep hot while frying the remaining slices.

7 When all the slices are cooked, add the wine to the pan and bring to the boil.

8 Reduce the liquid to at least a third of the original amount.

9 Add more freshly ground pepper and the red currant jelly.

10 Remove from the heat and add the cream.

11 Return to the heat and warm through.

12 Serve the pork slices on warm plates and spoon over the sauce.

Serving Suggestion

With a selection of fresh vegetables and sautéed or new potatoes.

Finally.... enjoy!



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