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Pork Fillets with Red Wine

Pork Fillets with Red Wine is a Danish dish, usually served with horseradish and apple sauce. It makes an excellent and filling meal accompanied by sauteed potatoes and broccoli.

4 oz. butter

2 fl. oz. olive oil

3 lb. pork fillets, cut into thick slices

2 large onions, chopped

1 teaspoon salt

2 teaspoon black pepper

12 fl. oz. red wine

10 oz. mushrooms, wiped clean and sliced

2 tablespoons flour

12 fl. oz. double cream

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

In a large, heavy frying-pan, melt 2 ounces of the butter with the oil over moderate heat. When the foam sub-sides, add the pork slices and fry them for 1 to 2 minutes on each side or until they are lightly and evenly browned. With a slotted spoon, remove the pork slices from the pan and place them in a large, ovenproof casserole. Set aside.

Add the onions to the frying-pan and fry them, stirring occasionally, for 5 to minutes or until they are soft and trans-lucent but not brown. With a slotted spoon, transfer the onions to the casserole, arranging them on top of the meat. Sprinkle over the salt and pepper and pour over the wine.

Place the casserole in the oven and cook the meat for 1 ½ hours or until it is tender when pierced with the point of a sharp knife.

Fifteen minutes before the end of the cooking time, in a small saucepan, melt the remaining butter over moderate heat.

When the foam subsides, add the mush-rooms and cook them, stirring occasion-ally, for 3 minutes. With a slotted spoon, transfer the mushrooms to the casserole for the remainder of the cooking time.

Remove the casserole from the oven. With a pair of tongs, remove the meat slices and place them on a warmed, large serving dish. Keep them warm while you make the sauce.

In a small saucepan, combine the flour and cream, beating with a wooden spoon until they form a smooth paste. Add the casserole juices and set the pan over low heat. Cook, stirring constantly, for 3 minutes or until the sauce is thick and smooth and hot but not boiling.

Remove the pan from the heat and pour the sauce over the meat. Serve immediately.

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