Italian-Style Sweet and Sour Pork

Ingredients
1 pork fillet about 300gm
1 1/2 tablespoons plain flour
2-3 tablespoons of olive oil (preferably light)
1 cup dry white wine
2 tablespoons white wine vinegar
2 teaspoons sugar
1 tablespoons of mixed peppercorns, coarsely ground (in a grinder or with mortar and pestle)

Instructions
Cut the pork diagonally into thin slices.
Pound lightly to flatten them evenly.
Coat the pork with flour.
Heat one tablespoon of the oil in a frying pan and cook pork off in batches.
Fry over a medium to high heat for two or three minutes until pork is crisp and tender. Add more oil as required.
Remove pork from pan and set aside.
Pour off excess oil, leaving in enough oil and pan juices for the following step.
Mix the wine, vinegar and sugar in a jug.
Pour into the pan and stir over a high heat, making sure you scrape up all the sediment in the pan.
Stir in the peppercorns and return the pork to the pan.
Spoon the sauce over the pork until evenly coated.

Serve with shelled broad peans or fresh peas.

Compliments of your friendly Independent Butcher shop