Pork With Juniper Berries Recipe
Ingredients
| 4 x 4 oz/100 g pork escalopes | ||
| Butter/Margarine | 1 Tablespoon | |
| Oil | 1 Tablespoon | |
| Juniper berries | 1 Tablespoon | |
| Zested rind of 1 orange | ||
| 1/2 pint/300 ml Sauce Bercy | ||
| Cream | 2 Tablespoon, soured | |
| Zested orange rind to garnish | ||
Directions
Trim escalopes.
Beat lightly with a mallet or rolling pin.
Heat fat and oil in a frying pan, then fry escalopes for 2 mins on each side.
Remove from pan and wipe pan with kitchen paper.
Return escalopes to pan, together with the juniper berries, orange rind and prepared Sauce Bercy.
Cook over a gentle heat for 10 mins, or until thoroughly cooked.
Stir in the soured cream then gently reheat.
Arrange on a warm serving platter, garnish, and serve with freshly cooked vegetables.
Beat lightly with a mallet or rolling pin.
Heat fat and oil in a frying pan, then fry escalopes for 2 mins on each side.
Remove from pan and wipe pan with kitchen paper.
Return escalopes to pan, together with the juniper berries, orange rind and prepared Sauce Bercy.
Cook over a gentle heat for 10 mins, or until thoroughly cooked.
Stir in the soured cream then gently reheat.
Arrange on a warm serving platter, garnish, and serve with freshly cooked vegetables.
Chef
