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Ingredients

• 2 pork fillets/tenderloins, each about 300g/10oz

• salt

• freshly ground black pepper

• 25g/1oz butter

• 1 tsp oil

• 1 shallot, finely chopped

• 150ml/5fl oz sloe gin

• 300ml/10fl oz beef stock or water plus ½ beef stock cube

• 150ml/5fl oz double cream or créme fraïche

• Copyright: Sue Style from Fruits of the Forest: Cooking with Wild Food published by Pavillion Books

Description

Recipe Uses 2 Pork Fillets/tenderloins, Each About 300g/10oz, Salt, Freshly Ground Black Pepper, 25g/1oz Butter, 1 Tsp Oil, 1 Shallot, Finely Chopped,...

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