Basil Infused Pork

Basil Infused Pork

This is a recipe that I invented recently. I tried it out on Mel and she thought it was a sure-fired winner
ServesPrep / Cooking TimeDifficulty
It is definitely one for a dinner party - loads of calories but absolutely delicious!

Serve with individual dishes or plates of vegetables and a jug full of the lovely sauce

The key is to use only fresh basil leaves as this not only gives you the colour but fantastic aromas and flavours



4 loin of pork, with fat removed
Handful of fresh basil leaves
6 slices bread, crust removed
25g parmesan cheese, grated
2tbsp plain flour
2 eggs lightly beaten
Salt and black pepper
1 cup dry cider
1 cup of double cream
3tbsp olive oil
25g butter
50g mature cheddar cheese


  • Place the bread and the basil into a food processor.
  • Process until fine breadcrumbs form and turn a lovely bright green colour
  • Mix in the cheese and place into a large shallow dish.
  • Season the flour with salt and pepper and place into a shallow plate or bowl.
  • Place the beaten eggs into a shallow bowl.
  • Place the pork into a plastic bag, place on a board and hit with a rolling pin until the pork is flattened.
  • Take the pork and dust in the flour, shaking off the excess, then dip into the egg and then coat in the breadcrumbs.
  • Heat up a large frying pan and add the oil and half of the butter and heat up until the butter is bubbling.
  • Add the pork and fry on a moderate heat until golden brown.
  • Turn over and do the same on the other side.
  • When the pork is cooked, place on a warm plate and set aside and keep warm.
  • Heat the pan till hot and then add the cider and scrape up any caramelised bits.
  • Bring the cider to the boil, reduce the heat and simmer until the liquid is reduced by half.
  • Strain the liquid through a sieve into a cleaned pan and bring back to a simmer.
  • Add the remaining butter and stir into the cider sauce.
  • Stir in the cream and adjust the seasoning with salt and pepper.
  • Serve with the pork.
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