Pork with Sage and Capers

Name: Pork with Sage and Capers
Yield: Serves 4
Ingredients: 25 g (1 oz) butter; 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 1 onion, finely chopped; 100 g (3½ oz/1¼ cups) fresh breadcrumbs; 2 teaspoons chopped sage; 1 tablespoon chopped parsley; 2 teaspoons finely grated lemon zest; 2½ tablespoons salted capers, rinsed; 1 egg, lightly beaten; 2 pork fillets (about 500 g/1 lb 2 oz each); 8 thin slices bacon or prosciutto; 8 thin slices bacon or prosciutto; 2 teaspoons plain (all-purpose) flour; 100 ml (3½ fl oz) dry vermouth; 310 ml (10¾ fl oz/1¼ cups) chicken or vegetable stock; 310 ml (10¾ fl oz/1¼ cups) chicken or vegetable stock; sage leaves, extra to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

25 g (1 oz) butter
60 ml (2 fl

Starter
Main course

Method

Preheat the oven to 170°C (325°F/Gas 3). Heat the butter and 1 tablespoon of the oil in a frying pan, and fry the onion for 5 minutes, or until lightly