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Pork With Marsala And Juniper

Sicilian marsala wine gives savoury dishes a rich, fruity and alcoholic tang. The pork is fully complemented by the flavour of the sauce in this quick and luxurious dish.

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25g/1oz dried cep or porcini mushrooms
4 pork escalopes
10ml/2 tsp balsamic vinegar
8 garlic cloves
15g/ oz/1 tbsp butter
45ml/3 tbsp marsala
Several rosemary sprigs
10 juniper berries, crushed
Salt and freshly ground black pepper


Serves: 4


1. Put the dried mushrooms in a large bowl and just cover with hot water. Leave to stand for 20 minutes to allow the mushrooms to soak.

2. Brush the pork with 5ml/1 tsp of the vinegar and season with salt and pepper. Put the garlic cloves in a small pan of boiling water and cook for 10 minutes until soft. Drain and set aside.

3. Melt the butter in a large frying pan. Add the pork and fry quickly until browned on the underside. Turn the meat over and cook for 1 minute more.

4. Add the marsala, rosemary sprigs, drained mushrooms, 60ml/4 tbsp of the mushroom water, the garlic cloves, juniper berries and the remaining balsamic vinegar.

5. Simmer gently for 3-5 minutes until the pork is cooked through. Season lightly and serve hot.

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