Grape and Commandaria (PDO) sauce*

(Chef Konstantinos Petevinos)

Ingredients for pork:

• 2 (400g) pieces of pork fillet

• 200gr halloumi cut into long strips

• 4 figs or apricot paste (dried), thickly sliced

• Salt Pepper

• all-purpose flour for breading

Ingredients for the sauce:

• 1 tbsp. unsalted butter

• 1 small onion, chopped

• 1 cup (160g) of red or white seedless grapes

• 125gr comandaria (for a less sweet effect use dry red wine)

• 1 tbsp vinegar

• juice from an orange

• 1 tbsp. unsalted butter (for the finish)

• Freshly ground pepper

• fresh coriander, chopped, for garnish

To prepare the meat:

1. Clean the brisket from the fibers and excess fat.

2. With a knife, create an incision in the fillet.

3. After creating the incision, fill the fillet with halloumi and dried fruit and close the incision with toothpicks

4. Season with salt and pepper, flour the brisket and place it on a plate.

Preparation for the sauce / topping:

1. Heat a spoonful of butter in a deep-frying pan (which should have a lid).

2. Brown the floured brisket on each side.

3. Add the onion to the pan and saute until wilted.

4. Next, add the grapes, wine, vinegar and juice.

5. Cover it with oil paper and then with the lid. The parchment paper should not stick out of the pan.

6. Bake on low heat for 20 minutes until the brisket is cooked.

7. To deglaze the pork sauce, uncover the pork, add a spoonful of unsalted butter and turn up the heat until the sauce deglazes (becomes like a syrup).

8. Remove the pan with the pork from the heat and let it rest for 15 minutes.

9. Remove the toothpicks, slice, serve with the sauce and sprinkle with chopped fresh coriander.

*Commandaria is the traditional sweet wine of Cyprus with a Protected Designation of Origin (PDO)