Pork Scallopine & Juniper Berries

I have to admit, I am in love with Mediterranean food.  The copious amounts of sun soaked olive oil and produce picked from the yard moments before you eat it sets my heart a flutter.

One of my favorite quick meals in the fall and winter is pork scallopine and juniper berries.  The juniper berries lend to a nice peppery spice in the dish.  Normally, I like this dish with some fat buttered noodles, but this time I used up some millet I had in the pantry.  The millet was nice because the small granules soak up the sauce and become very flavorful and moist.  Millet is also a nice gluten free alternative that is very healthy.

 

4-6 pork escalopes, trimmed
1T balsamic vinegar
1T salted butter
1T olive oil
6 cloves of garlic cut in half
1/4C cream sherry
3 sprigs of rosemary
15 juniper berries, crushed lightly
S & P
*Serve with buttered noodles or cooked grain, and green beans
 and shallots sauteed in butter and sprinkled with smoked salt

1.  Boil the cloves of garlic for 5 minutes to
 soften; drain & set aside
2.  Meanwhile, brush the pork with some of the
balsamic vinegar and sprinkle
with salt and pepper
3. Melt the butter and olive oil
in a large pan on medium heat
4.  Add the pork and sear until brown, about 3 minutes,
 turn over and cook one more minute
5.  Add the sherry, remaining balsamic, rosemary sprigs,
 garlic, and juniper berries
6.  Simmer for 2 minutes, remove pork, and simmer
till slightly thickened
7.  Spoon sauce over pork, serve with noodles and beans

Pork