Years ago, my Mum (aka Mumma) introduced me to "The Alcoholic Cookbook" by Jennifer Stone. I believe it is still findable on Ebay and the like and, if you can get hold of a copy, I strongly recommend it as a kitchen tome! Although the recipes are very early-1970s, they are good and solid and, of course, use loads of booze! This one is one of our family favourites, slightly adapted for today's tastes:
Ingredients:
Pork fillet – I use a whole loin for three to four people
1 medium-sized white onion
1 or 2 crushed cloves garlic
1 teaspoon vinegar
a pinch of thyme
sprinkling of garlic salt (for tenderising)
3 tablespoons of orange liqueur of your choice
about 1/2 litre of fresh orange juice (or something like Tropicana if you can't be bothered to squeeze oranges)
about a tablespoon of groundnut oil mixed with a knob of butter
Method:
Cut the loin into inch-thick medallions and beat with a meat tenderiser (either a proper meat mallet or whatever else comes to hand – e.g. a rolling pin). Sprinkle with freshly ground black pepper, sea salt and some garlic salt, and fry until browned on both sides – about 2 minutes a side. Keep the pan with the juices in order to fry the onions
Arrange the browned meat in a deepish dish
Chop the onion fairly finely and add the crushed garlic and fry in the meat juices until soft and slightly coloured and then spread the mix over the meat.
Combine the orange juice, vinegar, thyme, liqueur and more salt and black pepper together and pour the mixture over the meat.
Cover and cook in a moderate over (about 130º/150ºC, 250/275ºF, GM 2/3) for about 45 minutes with the lid/tinfoil on and then remove the lid and cook for a further 15 minutes or so.
I generally serve this with either roasted cubed potatoes, mash or baked potatoes (personally, I prefer it with spuds rather than rice, but whatever floats yer boat!), and some lightly boiled green veg of choice.
(Serves 3 or 4)
Adapted from "The Alcoholic Cookbook" by Jennifer Stone - published by Michael Joseph Ltd., 1972
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