Recipe Ingredient

Pork w/ Marsala and Juniper

• 1/2 c. Dried Cep Mushrooms | Dried Procini Mushrooms
• 4 Pork Escalopes, (US scallops)
• 2 tsp. Balsamic Vinegar
• 8 Garlic Cloves
• 1 tbsp. Butter
• 3 tbsp. Marsala Wine
• 2 tbsp. Fresh Rosemary
• 10 Juniper Berries, crushed
• 1/4 tsp. Salt & Black Pepper
• 1 c. Noodles, to serve
• 1 c. Green Vegetables, to serve

• Put the dried mushrooms in a bowl and just cover with hot water. Leave to stand. Bring a small pan of water to the boil and add the garlic cloves. Cook for 10 minutes until soft. Drain, put the garlic in a bowl and set aside.
• Meanwhile, place the pork escalopes on a board, brush with 1 tsp of the vinegar and add a generous and even grinding of salt and black pepper.
• Melt the butter in a large frying pan. Add the pork and fry quickly until browned on the underside. Turn the meat over and cook for another minute.
• Add the Marsala and rosemary to the pan. Drain the dried mushrooms, saving the juices, and add them to the mixture. Stir in 4 tbsps of the mushroom juices, then add the garlic cloves, juniper berries, and remaining vinegar.
• Simmer the mixture gently for about 3 minutes until the pork is cooked. Season lightly and serve hot with noodles and vegetables.