Fylettes in Galyntyne (Pork and Sauce) |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 16 |
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This recipe was served by Kristen Sullivan at the Marche of the Unicorn's Newcomer's Feast in the fall of 2006. The use of cinnamon, ginger, and cloves as spicing for meat dishes was very common in medieval England, making this dish a perfect introduction to medieval European cuisine. Ingredients:
1 lb pork (tenderloin) |
2 cups beef broth |
1/4 teaspoon pepper |
1/8 teaspoon cinnamon |
1/8 teaspoon ground cloves |
1/8 teaspoon mace |
1/8 teaspoon ginger |
1 onion, chopped |
1 cup broth |
3 slices bread |
1/8 cup red wine vinegar |
1/4 teaspoon sandalwood extract |
1 pinch saffron, ground |
1/8 teaspoon salt |
Directions:
1. Cut pork into thick slices and bake at 350F until half done - about 30 minutes.
2. Slice pork into strips and put into a pot with broth, spices, and onions. The broth should cover the pork to ensure even cooking.
3. Bring to a boil and simmer until done - about 20 minutes.
4. Meanwhile, make sauce by combining remaining broth, vinegar and bread in a bowl.
5. Mix well until bread falls apart.
6. Strain out bread solids, add saffron, salt, and sandalwood.
7. Bring to a boil, reduce heat, and simmer until thick.
8. Remove pork from broth and serve hot with sauce.
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