Pork & red pepper sauce

Wash pork and pat dry with kitchen paper. Cut meat in about 2-3cm thick pieces.

In a medium bowl, place soy sauce, orange juice, basil, black pepper, dill, ginger, garlic and salt to taste. Stiring while slowly pouring in white wine. Add pork medalions to marinade, cover with cling film and keep in a fridge for 2 hours.

Heat the oil in a frying pan and fry medalions for 8-10 minutes on each side until the meat is brown. After meat is cooked set aside on the plate.

Make the sauce. Wash and deseed peppers. Finely chop. Fry peppers on the same pan where meat was cooked. Add paprika, salt, black pepper and fry for about 8-10 minutes. Add double cream and bring it to the boil, cook pepper until softened. Slowly add flour to the sauce and bring to the boil again. Cook until sauce thickens.

Cover medalions with sauce and serve with mixed salad leaves.