| Herby Pork Medallions with Redcurrant Sauce
4 pork steaks/medallions
Few leaves (say up to half cup) of fresh Majoram, and rather less of thyme and sage, ½ cup of parsley. All chopped fine.
½ tsp salt or my herb salt (see recipe)
Black pepper (though I prefer white for this dish)
Marinade and gravy
1/3 to ½ cup of redcurrant jelly
1 tbls red wine vinegar.
1 tbls Dijon Mustard
Spread Mustard on one side of pork steaks and redcurrant jelly on the other; leave to marinate together with red wine vinegar.
After one hour minimum (two better) drain and grill on hot grill for about 5 minutes each side. Then spread chopped herbs on redcurrant side of steaks and return to marinade casserole dish and cook in oven (180 centigrade) for about an hour. Add a little more liquid if dry.
Before serving add a little liquid if dry and then ½ tsp of cornflour in a little water to thicken gravy. Taste. You can add a little more redcurrant jelly at this stage as well !
This is very good indeed !!
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