Fillet of Pork with Red Vermouth

(SERVES 4)

• 4 small pieces pork fillet, about 100 g/4 oz each
• Salt and freshly ground black pepper
• 25 g/1 oz/2 tbsp low-fat spread
• 120 ml/4 fl oz/ ½ stock cube
• 120 ml/4 fl oz/ ½ cup red vermouth
• 2 spring onions (scallions), finely chopped
• 30 ml/2 tbsp chopped parsley
• ½ small lemon, very thinly sliced

To serve:

• Fluffy Mashed Potatoes
• Broccoli

Place a piece of pork fillet in a plastic bag and beat with a rolling pin or meat mallet until flattened. Repeat with the remaining slices. Season with salt and pepper. Melt the low-fat spread and fry (sauté) the pork fillets for about 3 minutes on each side until golden and cooked through. Remove from the pan and keep warm. Add the stock and vermouth to the pan. Bring to the boil and boil rapidly until reduced by half. Season to taste. Transfer the pork fillets to warmed serving plates. Spoon the sauce over and scatter with chopped spring onion, the parsley and lemon slices. Serve with fluffy Mashed Potatoes and broccoli.