Pork with Marsala and Juniper

Sicilian Marsala gives savoury dishes rich fruity and alcoholic tang, but the pork is the most important ingredient, and good quality meat will also enhance the flavor of the sauce. Serve this quickly cooked dish with noodles and steamed green vegetables.

Ingredients

25g /1oz dried ceps
4 lean pork escalopes
10ml /2 tsp balsamic vinegar
8 garlic cloves
15g / ½ oz /1 tbsp butter
45 ml / 3tbsp Marsala
Several fresh rosemary sprigs
10 juniper berries, crushed
Salt and ground black pepper

Preparation

1. Put the dried ceps in a small bowl and just cover with hot water. leave to soak for 15-20 minutes to soften them, then strain reserving the mushrooms and the soaking water separately, set aside
2. Brush the pork with 5ml/1 tsp. of the balsamic vinegar and season with salt and pepper. Set aside. Put the garlic cloves in a small pan cover with boiling water and cook for 10 minutes, or until soft. Drain and set aside.
3. Melt the butter in a large non-stick frying pan. Add the pork and fry quickly until browned on the underside. Turn the meat over and cook for a further 1 minute
4. Add the marsala, rosemary spring, soaked mushrooms, 60ml/4tbsp of the mushroom soaking water the garlic juniper berries and remaining vinegar
5. Simmer gently for about 3 minutes or until the pork is cooked through. Season lightly with salt and pepper and serve immediately.