Ingredients

• 4-6 pork escallops (cut from the bolar)
• 1 tblsp chopped fresh sage (optional)
• ¼ cup medium-dry Sherry

Sundried Tomato Butter

• 100 grams butter (unsalted is nice here)
• 2 tblsp sundried tomato paste

Method

1. Bash the pork escallops out to just under 1cm thick and season with salt, pepper and chopped sage.
2. Mix together the softened butter and sundried tomato paste.
3. Heat 1 tblsp butter in a frying pan and cook the pork over a medium heat for about 2-3 minute each side until the juices run clear and then set aside on a warm plate.
4. Add half the remaining butter to the pan with the Sherry and stir until warmed through. Do not boil. Serve the pork with spring vegetables, the melted butter sauce and remaining butter on the side.