INGREDIENTS

INSTRUCTIONS

Trim the pork, reserving the trimmings for the sauce. Cut the fillets
into slices 2-3cm thick. Marinate with some chopped garlic, soy sauce
and a good pinch of sugar.  Sauce; colour the pork trimmings in oil,
add the shallots and sugar.  Cook until lightly caramelised. Deglaze
with the vinegar then reduce  until syrupy. Add the Vermouth and reduce
until syrupy. Add the veal  stock and gently cook for 10-15 minutes.
Season then strain. Add the  whole grain mustard.  Garnish; cut the
small leeks at an angle into thick slices. Gently  steam. Remove the
green sprout from the spring onions and reserve.  Gently steam the
onions.  Cooking the meat; strain the meat from the marinade. Pat dry.
Quickly  colour in a frying pan. Arrange on a bed of sage in a steamer
basket.  Gently steam for 6-8 minutes. Strain the marinade and reduce
until  syrupy. Baste the meat with the marinade.  Presentation; arrange
a bed of leeks on each plate. place two pieces  of pork in the centre
of each. Lightly drizzle wit the sauce. Slice  the sprout from the
onion and sprinkle on top. Decorate with a leaf  of sage.
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