Instructions: Trim the pork tenderloin and cut into 10mm thick slices.

Heat the oil and butter in a shallow flameproof casserole on the boiling plateand brown the pork in batches. Drain on kitchen paper.

Add the sloe gin stock and raisins to the pan then bring to a gentle simmer on the simmering plate scraping any caramelised sediment from the base of the casserole.

Return the pork to the casserole stir well and cover tightly.

Cook gently in the simmering ovenfor 20 to 30 minutes or until tender.

Lift the pork out of the sauce and transfer to a warmed serving dish; cover and keep warm in the simmering oven.

Bring the sauce to the boil on the boiling plateand bubble furiously for about 2 minutes to reduce slightly.

Add the cream and continue to bubble for a further 2 minutes or until the sauce becomes syrupy stirring occasionally. Season with salt and pepper to taste.

Pour over the pork and serve immediately with rice or new potatoes and seasonal vegetables.

Sloes are the blueblack fruit of the wild blackthorn. To make sloe gin they are simply steeped in gin and left to infuse. Sloe gin is available from some supermarkets and good offlicences but if you cannot obtain any use 150ml gin with an extra 150ml stock and 1 tbsp redcurrant jelly instead.

Serves 6

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