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.
Pork Scallopine & Juniper Berries
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