JANUARY/FEBRUARY 2003
Add Comment (0)Wild Heather Honey Gammon
Serves 6
2 pounds pork loin, cut into 1/4-inch thick medallions
Flour for dredging
2 ounces lard
1 tablespoon garlic, chopped
4 tablespoons tomato paste
2 tablespoons coarse brown mustard
1/2 cup Wild Heather Honey
4 teaspoons fresh thyme, chopped
3 cups ham stock
1 cup Guinness Stout, warm
Arrowroot
Dredge pork loin in flour. Sear in medium hot stockpot in lard. Remove pork and keep warm. Add remaining ingredients to pot and simmer for a few minutes. Add pork back to pot and continue cooking for at least another 5-10 minutes. Thicken sauce with arrowroot as needed. Season with black pepper.
