2kg pork striploin (cut into medallions)
5g Alpine pepper, ground
10g native pepperberries (ground)
1lt brown sauce
600ml red wine
½ bunch shallots
cream (pouring cream for serving)

· season loin medallions with ground Alpine pepper
· lightly pan fry on a low heat so as not to overcook the medallions


· place pepperberries and red wine with shallots and reduce by half
· after reducing liquid, combine with prepared brown sauce and reduce by half again
· serve medallions masked with pepperberry sauce and dribble cream across the sauce

With the compliments of Australian Pork Corporation

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