Marinated Pork Fillets

Aromatic and tasty, this dish of Marinated Pork Fillets is easy to make. Serve with baked potatoes and green beans.

1 ½ to

2 lb. pork fillets

2 garlic cloves, crushed o-inch piece fresh root ginger, peeled and finely chopped

1 teaspoon finely chopped fresh rosemary or teaspoon dried rosemary

1 teaspoon salt

2 teaspoon black pepper

6 juniper berries, bruised

1 tablespoon clear honey

2 tablespoons lemon juice

4 fl. oz. dry sherry

½ oz. butter

8 oz. button mushrooms, wiped clean and sliced

3 tablespoons tomato puree

2 teaspoons cornflour dissolved in

3 tablespoons water

Ask the butcher to partly slit the fillets and bash them to make escalopes. Cut the escalopes into manageable pieces. Lay the pieces in a shallow dish.

In a cup, combine the garlic, ginger, rosemary, salt, pepper, juniper berries, honey, lemon juice and half the sherry.

Pour the marinade over the pork. Cover the dish and place it in the refrigerator to marinate for 6 hours, turning and basting the pork occasionally.

Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).

Remove the dish from the refrigerator. Using tongs, lift out the fillets and pat the pieces dry with kitchen paper towels.

Reserve the marinade.

In a large frying-pan, melt the butter over moderate heat. When the foam sub-sides, add the pork fillets and fry them quickly for 2 to 3 minutes on each side or until they are lightly browned. Transfer the pork to a shallow baking dish.

Add the mushrooms to the frying-pan and fry them, stirring frequently, for 2 to 3 minutes or until they are lightly browned and have absorbed all the fat in the pan. Turn the mushrooms out of the pan on to the pork.

Return the pan to the heat and pour in the reserved marinade. Stir in the tomato puree and the remaining sherry. Bring the liquid to the boil. Taste it and add more seasoning if necessary. Remove the pan from the heat and pour the sauce over the pork and mushrooms. Put the dish in the oven and bake for 30 minutes.

Remove the dish from the oven. If the sauce is very liquid, stir in the dissolved cornflour . Return the dish to the oven to bake for a further 10 minutes.

Remove the dish from the oven and serve immediately.

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