Shropshire Blue Pork Fillet
Source of Recipe
Helen's British Cooking
List of Ingredients
Butter - 25g (1 oz)
Pork fillet - 500g (1 lb 2 oz), thinly sliced
Grape juice - 125 ml (4 fl oz)
Sherry vinegar - 2 tsp
Shropshire blue cheese - 150g (5 oz), crumbled
Fresh parsley - 3 tbsp, roughly chopped
Salt and freshly ground black pepper
Use Blue Stilton if you are unable to find Shropshire BlueRecipe
Heat the butter in a frying pan and gently fry the pork. Remove from the pan.
Add the grape juice and sherry vinegar to the pan and bring to the boil. Lower the heat to a simmer and add the Shropshire Blue. Stir until melted and then add the parsley and seasoning.
Add the pork to the sauce. Cook for a further 5 minutes and serve.
Serves 4.
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