| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
English |
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 2 |
lg |
Pork fillets |
| 1 |
|
440 ml Guinness/Mackesson stout |
| 55 |
g |
Butter; unsalted |
| 100 |
ml |
Maple syrup |
| 100 |
g |
Brown sugar |
| 4 |
|
Garlic cloves |
| 1 |
ts |
Thyme; fresh |
| 4 |
|
Leaves sage; fresh |
| 2 |
ts |
Salt and pepper |
| 1/2 |
ts |
Chilli pepper |
| 2 |
|
Shallots |
| 1 |
tb |
Tomato puree |
| 1 |
ts |
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.
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