800 gm Pork Fillets (200 grams per person)
½ cup Marsala
1 small brown onion, finely chopped
1 teaspoon garlic, chopped
1 teaspoon basil, chopped
Splash of Welly Boot Olive Oil
1 teaspoon butter
600 mls cream
Salt and Pepper
Cut the fillets into medallions. Heat a pan and add the oil and butter. Sauté onion and garlic. Seal each side of the medallions very quickly and remove to rest on a warm plate. Don’t wash the pan, add the Marsala and cream to the pan and simmer until reduced down and slightly thickened (approx. 8 minutes). Add the pork and basil and warm through. Serve with jacket potatoes and a side salad.
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