An unusual blend of pork, vermouth, sour cream, garlic and chives, Spoleto Pork Fillets may be served with Potato
Croquettes and petits poisfor a delightful meal.
4 medium-sized pork fillets
1 teaspoon salt
2 oz. butter
1 large garlic clove, crushed
6 black peppercorns
10 fl. oz. dry vermouth
2 teaspoons cornflour dissolved in 1 tablespoon dry vermouth
5 fl. oz. sour cream
1 tablespoon chopped fresh chives
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Rub the pork fillets all over with the salt and set them aside.
In a large frying-pan, melt the butter over moderate heat. When the foam subsides, add two of the pork fillets and fry them for 6 to 8 minutes, turning them over occasionally, or until they are lightly and evenly browned.
Using tongs, transfer the fillets to an ovenproof casserole. Set aside while you brown the remaining fillets in the same way.
Sprinkle the garlic and peppercorns over the fillets and pour over the vermouth.
Cover the casserole and place it in the centre of the oven. Bake the fillets for 45 minutes or until they are cooked and tender when pierced with the point of a sharp knife.
Remove the casserole from the oven. Using tongs, remove the fillets from the casserole and transfer them to a warmed serving dish. Set aside and keep warm.
Using a slotted spoon, skim off and discard any excess fat from the surface of the cooking liquid. Pour the liquid through a fine wire strainer held over a small saucepan. Stir in the dissolved cornflour , the sour cream and chives.
Set the pan over moderately low heat and cook the sauce, stirring constantly, for 6 minutes or until it is smooth and has thickened.
Remove the pan from the heat. Pour the sauce over the fillets and serve immediately.