Recipe - Pork Fillet In Stout And Maple Syrup

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 teaspoon Thyme; fresh
4 Leaves sage; fresh
2 teaspoon Salt and pepper
One half teaspoon Chilli pepper
2 Shallots
1 tablespoon Tomato puree
1 teaspoon English mustard
8 Prunes; stoned
1 ounce Butter; optional

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 34 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.