for 4 people

Meat

1 tbsp	olive oil
500 g	pork fillets
¾ tsp	salt
a little	pepper

To marinate

2 ½ dl	white wine
1 dl	red wine vinegar
1 tbsp	olive oil
100 g	pitted prunes, cut in half
100 g	pitted green olives
50 g	light sultanas
2	garlic cloves, squeezed
4 sprig	oregano
1 ½ tbsp	ground cane sugar

Sauce

1 ½ tbsp

butter

To serve

4 sprig

oregano, leaves torn off

How it's done

Meat

Heat oil in the roasting tin, season the meat, brown on all sides for approx. 5 mins. Remove, insert the meat thermometer into the thickest part of the meat.

To marinate

Remove the roasting pan from the heat. Add the wine and all the other ingredients up to and including the sugar to the roasting pan, mix, and return the meat.

Cook at a low temperature

Approx. 1½ hrs. in the centre of an oven preheated to 80 °C. The core temperature should be approx. 65 °C. The meat can then be kept warm at 60 °C for up to 1 hr.

Sauce

Remove the meat from the sauce, add butter to the sauce, and bring to a boil. Turn down the heat and reduce for approx. 2 mins.

To serve

Carve the meat, serve with the sauce, sprinkle oregano on top.

Show complete recipe