Mel and Mal's Basil Infused Pork

Ingredients
  • 4 loin of pork, with fat removed
  • Handful of fresh basil leaves
  • 6 slices bread, crust removed
  • 25g parmesan cheese, grated
  • 2tbsp plain flour
  • 2 eggs lightly beaten
  • Salt and black pepper
  • 1 cup dry cider
  • 1 cup of double cream
  • 3tbsp olive oil
  • 25g butter
  • 50g mature cheddar cheese

This is a recipe that I invented recently. I tried it out on Mel and she thought it was a sure-fired winner

It is definitely one for a dinner party - loads of calories but absolutely delicious!

Serve with individual dishes or plates of vegetables and a jug full of the lovely sauce

Serves : 0        Prep/Cooking Time :

Tip : The key is to use only fresh basil leaves as this not only gives you the colour but fantastic aromas and flavours

Instructions

Prepare and Cook the Pork

Place the bread and the basil into a food processor and process until fine breadcrumbs form and turn a lovely bright green colour, then mix in the cheese

Place the pork into a plastic bag and hit with a rolling pin until the pork is flattened

Season the flour with salt and pepper and then place the flour into a shallow plate, the eggs in a shallow bowl and the basil breadcrumbs onto a plate

Take the pork and dust in the flour, shaking off the excess, then dip into the egg and then coat in the breadcrumbs

Heat up a large frying pan and add the oil and half of the butter and heat up until the butter is bubbling

Add the pork and fry on a moderate heat until golden brown, then turn over and do the same on the other side

When the pork is cooked, place on a warm plate and set aside and keep warm

Heat the pan till hot and then add the cider and scrape up all the caramelised bits and reduce the liquid by half

Strain the liquid through a sieve into a cleaned pan and bring back to a simmer

Add the remaining butter and stir into the cider sauce

Stir in the cream and adjust the seasoning

Serve with the pork

Make the Sauce

Heat the pan till hot and then add the cider and scrape up all the caramelised bits and reduce the liquid by half

Strain the liquid through a sieve into a cleaned pan and bring back to a simmer

Add the remaining butter and stir into the cider sauce

Stir in the cream and adjust the seasoning

Serve with the pork

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES