Tipsy Pork

The day before soak the sultanas in brandy by placing in a small dish or espresso cup and covering with brandy.

Pan toast the almonds and set aside. Cut the pork fillet in half and then flatten out each half until it is the thickness of a pork escalope.

Drain the sultanas but retain the liquid. Season the pork, divide the sultanas and almonds between each half.

Roll up (think Swiss Roll) and secure with string. Cover and refrigerate until ready to cook.

Pre-heat the oven to a moderate temperature. Heat a fry pan with a little oil and pan fry the pork until browned and sealed. Cover and roll each fillet tightly with foil. Bake in the oven for approx 40 mins or until cooked through.

Remove from the oven. Carefully remove foil and string, Pour any meat juices into the fry pan. Add the reserved brandy soaking liquid and bring just to the boil. Add a knob of butter and cook for a minute. Slice the pork into 2 or 3 chunks per fillet and serve with the sauce (it won't make a lot - just enough to moisten) over the top.