Ayrshire Pork Fillet – No 2 in an occasional series of whisky recipes

  • 8-10 pitted ready-to-eat prunes
  • 5fl oz whisky (something with a little smoke and sweetness would be ideal)
  • 2 pork fillets, trimmed
  • 1 oz butter
  • Fresh thyme, finely chopped
  • Glass dry cider or apple juice
  • Seasoning to taste
  • 5 fl oz cream

Soak the prunes in half the whisky, overnight if possible, but turning from time to time to ensure the whisky penetrates right through. Flatten the trimmed pork fillets by covering them with greaseproof paper and battering with a rolling pin. Slit them through lengthwise, enough to open more than half through. Place the whisky-soaked prunes evenly between the fillets, flattening them so that the entire cut surface is like a sandwich. Tie up with fine string. Beat the thyme into the butter and heat in a heavy casserole; when lightly foaming, brown the pork fillets, turning once carefully. Pour over any juices from the prunes and tip over the cider; season to taste.  Bake in a pre-heated oven, 400°F, 200°C or Gas Mark 6 covered tightly with lid or foil for 15 minutes, then turn down to 375°F’ 190°C or Gas Mark 5 for a further 20 minutes. Remove fillets from casserole. Whip the remaining whisky into the cream and pour into juices in the casserole and stir well. Either cover the fillets with the sauce or serve the sauce separately. If you feel a little colour is needed, try fresh watercress and/or orange slices for garnish. Serve with small new potatoes and green veg.

This recipe is taken from Favourite Scotch Whisky Recipes published by J. Salmon Ltd ( www.jsalmon.co.uk ) and is reproduced with their express permission.


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