This is a steal from the famous Russian dish. I have used gin in the sauce as I usually do with pork–the juniper flavour of gin goes admirably with the meat. The alcohol content evaporates so it can be served at the most temperate of gatherings.
Remove any unsightly fat or outer skin from the pork. Slice across the grain into rounds about 5mm/¼in thick. Heat half the oil and butter in a large frying pan until sizzling. Fry half the pork briskly