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Pork Fillet with Caper Sauce

1 lb. pork fillet, cut into thin slices
Flour seasoned with freshly ground black pepper, for dredging
2 tbsp. butter
2 tbsp. olive oil

For the caper sauce
2 tbsp. olive oil
1/4 cup butter
1/2 small onion, very finely chopped
1 tbsp flour
2 tbsp. capers, rinsed
1 tbsp. finely chopped fresh parsley
4 tbsp. wine vinegar
4 tbsp. water
4 tbsp. Stancato’s balsamic vinaigrette dressing

  1. Make the sauce by heating the oil and 2 tbsp. of the butter in a small saucepan (not aluminum) and slowly cooking the onion. When it is soft, add the anchovy, mashing it into the onion with a wooden spoon.
  2. Stir in the flour and when it is well amalgamated, the capers and parsley. Add the win vinegar and water, stirring over low heat to thicken the sauce. Just before serving stir in another 2 tbsp. of butter and the balsamic vinegar.
  3. Meanwhile, flatten the pork fillets with a meat pounder until thin. Dredge lightly in the seasoned flour, shaking off any excess.
  4. Heat the 2 tbsp. of butter and the oil in a large frying pan, and when hot add the pork slices in one layer. Brown the meat on both sides, cooking it for a total of 5-6 minutes. Remove to a heated serving dish and repeat with the remaining pork slices. Serve hot with the sauce.