Pork fillet in stout and maple syrup

1 servings

Ingredients

Quantity Ingredient
2 larges Pork fillets
1 440 ml Guinness/Mackesson stout
55 grams Butter; unsalted
100 millilitres Maple syrup
100 grams Brown sugar
4 Garlic cloves
1 teaspoon Thyme; fresh
4 Leaves sage; fresh
2 teaspoons Salt and pepper
½ teaspoon Chilli pepper
2 Shallots
1 tablespoon Tomato puree
1 teaspoon English mustard
8 Prunes; stoned
1 ounce Butter; optional

Directions

Preheat the oven to 150C/300~F/gas 2.

In a food processor blend the salt, pepper, sage, thyme, garlic, chilli, prunes, sugar, tomato puree, shallots and mustard (moisten with a little stout if necessary).

Place the pork into a container and rub with the mixture, pour over the maple syrup and the stout.

Cover and marinate for 3-4 hours - turning occasionally.

Heat in a heavy base frying pan the butter then add the drained pork fillet, fry all over and brown/caramelise. Place into the oven.

Pour over the stout and marinade ingredients and bring up to the boil.

Reduce the liquid until syrupy and strain if required. Remove the pork once cooked, leave to rest then care.

To serve: Carve the pork at an angle, drizzle the dark sauce on the plate.

Serve with colourful veg - rice or potatoes, boiled.

DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.

Carlton Food Network

Converted by MM_Buster v2.0l.

Related recipes