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Categories:Viewed: 42 - Published at: 9 years ago
Ingredients
- 2 thick pork fillets, about 750g
- 1 teaspoon ground cinnamon
- salt & freshly ground black pepper
- 15 g butter
- 1 tablespoon oil
- 60 g dried cranberries
- 1 cup wine, sweet fortified
- 1 cup beef stock
- 1 tablespoon cherry jam
- lemon juice, squeeze of
Method
- Trim any skin and fat from the pork fillets and cut the fillet into large pieces - about 8cm is ideal.
- Don't worry if there are slightly smaller end pieces, you are seeking to end up with most pieces about the size of a small apple.
- Season the pork pieces with cinnamon, salt and pepper.
- Heat the butter and oil in a frying pan until foaming.
- Add the pork pieces and saute them until brown, 3-5 minutes.
- Turn them over, lower the heat and leave until browned on the outside and just cooked to your taste, 5-7 minutes.
- Transfer flillet's to a plate and keep warm.
- Discard all but a teaspoon of fat from the pan then add the dried cranberries, wine and stock and boil until reduced by half, stirring to dissolve the pan juices, for 10-12 minutes.
- Add the cherry jam and lemon juice and stir until dissolved.
- Taste and adjust the seasoning if necessary.
- Add the pork pieces back to the sauce in the pan and reheat for a minute.
- Arrange plates and spoon over the sauce.
- Serve at once.
