l large pork fillet about l lb. 6 ozs.
l tbsps. butter
l tbsps. olive oil
l/4 tsp. salt
l/4 tsp. pepper
l/3 cup port wine
l/2 cup chicken stock
l-l/2 tbsps. ketchup
l tsp. chopped fresh thyme
Heat oven 180. Cut trimmed fillet crosswise from one end to the other into
8 small pork steaks each about l-l/4″ thick. Sprinkle steaks with s&pwhile
heating kbutter and oil in large saucepan. When very hot arrange steaks in
one layer in pan ad cook over high heat for 2-l/2 mins.on each side.
Transfer steaks from saucepan to gratin dish and place them in oven to keep
warm (covered). Add port wine to drippings in saucepan, bring to boil and
cook over high heat for about 1 min.. Add chicken stock and ketchup and
cook on high heat for another 2-3 mins. (it should not be too thick) Add the
thyme and mix well. Place too small steaks on each plate and spoon some
sauce aroundthem. (can be reheated in icroif necessaary)
SERVES 4 JACK PEPIN KITCHEN