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Pork With Juniper Berries

Western.Chefs's picture
  Pork escalopes 16 Ounce (4 Pieces, 4 Ounce Or 100 Gram Each)
  Butter/Margarine 1 Tablespoon
  Oil 1 Tablespoon
  Juniper berries 1 Tablespoon
  Orange rind 4 Teaspoon (From Whole Orange)
  Sauce 1⁄2 Pint
  Soured cream 2 Tablespoon
  Grated orange rind 1⁄2 Teaspoon

Trim escalopes.
Beat lightly with a mallet or rolling pin.
Heat fat and oil in a frying pan, then fry escalopes for 2 mins on each side.
Remove from pan and wipe pan with kitchen paper.
Return escalopes to pan, together with the juniper berries, orange rind and prepared Sauce Bercy.
Cook over a gentle heat for 10 mins, or until thoroughly cooked.
Stir in the soured cream then gently reheat.
Arrange on a warm serving platter, garnish, and serve with freshly cooked vegetables.

Recipe Summary

Side Dish
Slow Cooked

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