Marinated Pork Fillets With Fresh Garden Herbs

8 x 150 g/5 or pork fillets
salt
freshly ground black pepper
300 ml/1/2 pint red wine
juice of 1 lemon
3 tablespoons chopped fresh mixed herbs (e.g.
sage, oregano, marjoram, thyme, parsley)
1 kg/2 lb leeks, trimmed, washed and finely
sliced
100 g/4 oz Gruyere cheese, grated
1 tablespoon polyunsaturated vegetable oil
300 ml/1/2 pint pork or chicken stock
1 tablespoon apple sauce
Garnish:
2 tablespoons chopped fresh herbs (e.g. parsley,
sage, oregano, marjoram, thyme)
red- and green-skinned apple slices (optional)

Beat each pork fillet flat between 2 sheets of wet greaseproof paper, using a mallet or rolling pin. Season both sides well. Lay the fillets in a dish with the red wine, lemon juice and 1 tablespoon of the herbs. Marinate for up to 2 hours.

Lay a piece of wet greaseproof paper in a steamer and spread the sliced leeks on top.

Remove the fillets from the marinade. Sprinkle the cheese evenly over each fillet, then roll up. Heat the oil in a heavy-based pan and fry the pork rolls to brown on all sides. Lay, side by side, on top of the leeks and sprinkle with the remaining herbs. Bring the stock, remainder of the marinade, and the apple sauce to the boil in the pall in which the pork rolls were browned, scraping the sediment from the base of the pan. Pour into a saucepan, place the steamer on top and cover with a tight-fitting lid. Steam over tlw stock mixture

for 20 minutes. Arrange the pork rolls and leeks on 4 warmed plates; keep hot. Boil the sauce to reduce until syrupy. Taste and adjust the seasoning, if necessary.

Pour over the meat rolls, sprinkle with mixed herbs and garnish with apple slices, if liked. SERVES 6 to 8