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Ingredientes
- 2 lrg Pork fillets
- 1 x 440 ml Guinness/Mackesson stout
- 55 gm Butter, unsalted
- 100 ml Maple syrup
- 100 gm Brown sugar
- 4 x Garlic cloves
- 1 tsp Thyme, fresh
- 4 x Leaves sage, fresh
- 2 tsp Salt and pepper
- 1/2 tsp Chilli pepper
- 2 x Shallots
- 1 Tbsp. Tomato puree
- 1 tsp English mustard
- 8 x Prunes, stoned
- 1 ounce Butter, optional
Direcciones
- Preheat the oven to 150C/300 F/gas 2.
- In a food processor blend the salt, pepper, sage, thyme, garlic, chilli, prunes, sugar, tomato puree, shallots and mustard (moisten with a little stout if necessary).
- Place the pork into a container and rub with the mix, pour over the maple syrup and the stout.
- Cover and marinate for 3-4 hrs - turning occasionally.
- Heat in a heavy base frying pan the butter then add in the liquid removed pork fillet, fry all over and brown/caramelise. Place into the oven.
- Pour over the stout and marinade ingredients and bring up to the boil.
- Reduce the liquid till syrupy and strain if required. Remove the pork once cooked, leave to rest then care.
- To serve: Carve the pork at an angle, drizzle the dark sauce on the plate.
- Serve with colourful veg - rice or possibly potatoes, boiled.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 567g | |
| Calories 1726 | |
| Calories from Fat 681 | 39% |
| Total Fat 77.32g | 97% |
| Saturated Fat 46.04g | 184% |
| Trans Fat 0.0g | |
| Cholesterol 255mg | 85% |
| Sodium 5045mg | 210% |
| Potassium 1618mg | 46% |
| Total Carbs 237.04g | 63% |
| Dietary Fiber 5.5g | 18% |
| Sugars 204.25g | 136% |
| Protein 33.39g | 53% |
