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Pork Ardennes

(for 2)

1 Pork steak
90g (3 oz.) Streaky rashers
Ĺ Glass (125ml.) White Wine
6 Juniper Berries crushed
30g (1 oz) Butter
110g (4 oz.) Mushrooms
90ml. (3 fl.oz.) Cream

First cut the rashers into fine dice and marinade these in the white wine with the crushed juniper for at least 3 hours before you cook the pork. Donít try and short cut this as it is the flavour of the marinaded bacon that defines this dish.

Trim the pork and cut into medallions.
I usually give each of these a thump with my fist to flatten and tenderize them.
Melt the butter in the pan and brown these medallions on both sides.
Put these to one side.
Drain the bacon from the marinade but keep it.
In the remaining fat in the pan fry the bacon pieces until they are crisp.
Slice the mushrooms and fry these with the bacon
(If the bacon hasnít produced much fat you may need to add a little extra butter.)
Once the mushrooms are soft add the wine marinade to the pan and the pork pieces.
Simmer together until the pork is cooked through then add the cream, season with a little pepper and boil briskly until the sauce thickens.
Serve with plain boiled potatoes and crisp green cabbage.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef