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Pork Fillet a French recipe
Peel the garlic, crush lightly and place in a pan with 3 flozs of cold water, cover and simmer until quite soft. Slice the lemon thinly and cook in a covered pan with 1/2 pint of cold water until tender. Strain and save both liquids and the lemon slices, but not the garlic. Tie the meat securely with string in 2 or 3 places. Heat the oil in a cast iron casserole pot and brown the fillet all over. Remove from the pan and work the flour into the juices. leave to colour a golden brown. Add the saved liquids and whisk until smooth. Season well and add 75ml / 3 flozs of warm water. Replace the fillet in the pan cover and leave to simmer for 2 hours. During the last 1/2 hour remove the lid and reduce the sauce by half. Test to see if the meat is cooked with a meat skewer. When tender cut into thick slices
and serve with the sauce for your pork fillet recipe
Pork Fillet
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