Something different. Old Brown Sherry Pork with garlic,parmesan and rosemary potatoes

I love trying new things in the kitchen. This weekend I bought the latest edition of my favourite mag, and two recipes jumped straight out at me. The 1st of these two, I tried last night. It turned out absolutely delishy, and as per usual, I added my own little flair.

The recipe calls for a little bit of preparation, but is well worth it.

Please excuse the grainy photo, (my camera refuses to focus on anything), and the lack of presentation, (the kinder had been awake since 4:30, yes in the morning. By the time I dished supper up, I just wasn't bothered with how pretty it looked).

Enjoy!

What you'll need

1 x Pork fillet, or pork leg with the fat cut off
A bottle of Old Brown Sherry
1 x Large onion
4 x Spring onion
Soy sauce
Balsamic vinegar
Garlic / Ginger Mix
Olive Oil
Sesame or Peanut Oil
Flour or Maizena
Butter
1 x Lemon
Baby veggies of your choice
Potatoes to roast
Parmesan
Garlic powder
Dried rosemary (Robertsons)
Salt to taste

Cut the pork into steaks of your choice in size
Rub salt into the meat, to your taste
Finely chop half the onion and the 4 spring onions
In a fairly large casserole or marinating bowl add 375mls of Old Brown Sherry, 120mls Soy sauce, 30mls Balsamic vinegar, 20mls of your sesame or peanut oil, 2 teaspoons of the garlic / ginger mix, and your onions and spring onions. Mix it up and add the pork steaks, making sure they are completely submerged in the sauce and allow to marinate for 4 to 6 hours.

About an hour before you cook the pork, peel and cut your potatoes and par boil in salt. Once the potatoes are still firm remove from heat, drain the water and wash off. Coat in olive oil and sprinkle garlic powder, Parmesan, salt and dried rosemary over them, cover and allow to cool in the fridge for about 30 minutes.

In a deep pot, add a little butter or olive oil and place your pork steaks into the pot, let them cook until the meat has turned brown and is cooked through.

In a separate pot, add the left over marinate sauce and bring to the boil, add flour or Maizena to thicken, turn the sauce down to the lowest heat.

Preheat your oven to 200 degrees and pop your potatoes in to roast while the pork is cooking.

Just before you dish up, put your baby veg in a bowel with a blob of butter and the juice of half a squeezed lemon, and microwave until they are cooked but still firm.

The result, a wonderfully rich meal with contrasting flavours.

Enjoy with a glass of dry red wine, preferably a rich Merlot like Stellar Winery's Organic Merlot.