| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | English | 1 | Servings | |
INGREDIENTS
| 2 | Pork fillets | |
| 1 | 440 ml Guinness/Mackesson | |
| stout | ||
| 55 | g | Butter, unsalted |
| 100 | Maple syrup | |
| 100 | g | Brown sugar |
| 4 | Garlic cloves | |
| 1 | t | Thyme, fresh |
| 4 | Leaves sage, fresh | |
| 2 | t | Salt and pepper |
| 1/2 | t | Chilli pepper |
| 2 | Shallots | |
| 1 | T | Tomato puree |
| 1 | t | English mustard |
| 8 | Prunes, stoned | |
| 1 | oz | Butter, optional |
INSTRUCTIONS
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 http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6466
Calories From Fat: 4138
Total Fat: 467.2g
Cholesterol: 1810mg
Sodium: 13946.3mg
Potassium: 2899.3mg
Carbohydrates: 273.4g
Fiber: 1g
Sugar: 97.9g
Protein: 329.6g