This delicately-flavoured dish of pork fillets cooked with herbs, pineapple, orange, wine and green peppers makes a superb
Sunday lunch. Serve with creamed potatoes and buttered green beans.
2 lb. pork fillets, beaten until thin
1 garlic clove, halved
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon finely grated orange rind
½ teaspoon dried marjoram
2 teaspoon dried sage
1 oz. butter medium-sized green peppers, white pith removed, seeded and cut into julienne strips
10 fl. oz. dry white wine
16 oz. canned pineapple rings, drained and coarsely chopped
1 tablespoon cornflour dissolved in 2 tablespoons orange juice
Rub the pork fillets all over with the garlic clove halves and half of the salt and pepper. Discard the garlic clove halves and lay the pork fillets flat on a working surface. Sprinkle over the orange rind, marjoram and sage. Roll up the fillets and secure the rolls with trussing thread or string. Set aside.
In a medium-sized flameproof cas-serole, melt the butter over moderate heat. When the foam subsides, add the green peppers and fry them, stirring frequently, for 4 minutes. With a slotted spoon, remove the peppers from the casserole and set them aside.
Add the pork fillets to the casserole and fry for 6 to 8 minutes, turning the rolls occasionally with tongs, or until they are lightly browned.
Pour the wine into the casserole and stir in the remaining salt and pepper, the pineapple pieces and fried green peppers.
Bring the liquid to the boil, stirring constantly. Reduce the heat to low, cover the~~casserole and simmer for 30 to 40 minutes, or until the pork fillets are cooked and tender when pierced with the point of a sharp knife.
Remove the casserole from the heat. Using a slotted spoon, remove the pork rolls from the casserole and transfer them to a warmed serving dish. Remove and discard the trussing thread or string. Remove the pineapple pieces and green peppers from the casserole and arrange them around the meat. Keep the dish warm.
With a metal spoon, skim off and discard any fat from the surface of the cooking liquid in the casserole. Pour the liquid through a fine wire strainer into a medium-sized saucepan and stir in the cornflour mixture. Set the pan over moderate heat and cook the sauce, stirring constantly with a wooden spoon, for 5 minutes or until it is thfck and smooth.
Remove the pan from the heat. Pour the sauce over the pork rolls and serve immediately.