Lemon Pork Recipe

Ingredients:

• 2 pork fillets
• salt
• freshly ground black pepper
• 50g (2oz) fresh white breadcrumbs
• finely grated rind of 1 lemon
• 2 tablespoons lemon juice
• 1 tablespoon cooking oil
• 1 teaspoon dried sage
• 50g (2oz) butter
• 1 medium onion, peeled and chopped
• 1 cup dry white wine

To Finish:

• 25g (1oz) butter
• 1 tablespoon plain flour

Steps:

1. Trim the pork fillets of any excess fat. Lay on a board and, using a sharp knife, slice almost in half lengthways. Open each fillet out flat and flatten a little more by beating with a rolling pin or meat mallet. Season with salt and pepper.
2. Mix together the breadcrumbs, lemon rind and juice, oil and sage. Spread evenly over each fillet. Fold back in half and secure at 2.5 cm (1") intervals with string.
3. Melt the butter in a frying pan. Add the stuffed fillets with the onion and brown lightly on all sides.
4. Transfer the fillets and onion to the stoneware pot and add the wine.
5. Cover and cook on Low for 6-8 hours or High for 3-4 hours.
6. Thirty minutes before serving, lift out the meat and remove the strings.
7. Mix the butter with the flour to make a paste. Add in small pieces to the sauce, stirring well, and cook until thickened. Taste and adjust the seasoning. Return the meat and baste well with the sauce. Reheat thoroughly before serving.
8. Serve the meat, sliced thickly, on a bed of plain boiled rice.

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