12 thin slices of pork fillet
10 ml (2 tsp) juniper berries, crushed
salt and freshly ground black pepper
100 g (4 oz) butter
60 ml (4 tbsp) dry white wine
275 g (10 oz) fresh green beans
350 g (12 oz) canned pimentos, drained
10 ml (2 tsp) sugar
10 ml (2 tsp) juniper berries, crushed
salt and freshly ground black pepper
100 g (4 oz) butter
60 ml (4 tbsp) dry white wine
275 g (10 oz) fresh green beans
350 g (12 oz) canned pimentos, drained
10 ml (2 tsp) sugar
method
1. Beat the pork slices between sheets of greaseproof paper with a meat bat or rolling pin until really thin. Season with juniper berries and pepper and bring to room temperature, then season with salt and more pepper.
2. Melt the butter in a large frying-pan over a low heat and add the white wine, letting it bubble for 1 - 2 minutes. Place 3 — 4 slices of pork in the pan, in one layer. Saute for 3—4 minutes each side, remove and keep warm. Repeat until all the slices are cooked.
3. Add the beans and cook for 5 minutes over medium-low heat Stir in the pinientos and sugar and cook for 4 - 5 minutes. Season and pile onto a serving platter.
4. Lay the slices of pork on top of the beans and pimentos, pour over the remaining pan juices and serve immediately.
2. Melt the butter in a large frying-pan over a low heat and add the white wine, letting it bubble for 1 - 2 minutes. Place 3 — 4 slices of pork in the pan, in one layer. Saute for 3—4 minutes each side, remove and keep warm. Repeat until all the slices are cooked.
3. Add the beans and cook for 5 minutes over medium-low heat Stir in the pinientos and sugar and cook for 4 - 5 minutes. Season and pile onto a serving platter.
4. Lay the slices of pork on top of the beans and pimentos, pour over the remaining pan juices and serve immediately.
serving amount
serves 4
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