Vyne Grace

Vyne Grace Redaction

Ingredients
1.5 lb pork fillets
1 bottle red wine
¼ cup apple cider vinegar
1 white onion
Spices:
¼ tsp cloves
½ tsp each cinnamon, ginger, nutmeg, black pepper
Dash salt

Directions
If available, sear the pork fillets on an open grill. If cooking indoors, sear them in a hot pan or oven. While the meat is cooking, mince the onion finely (see note below). When the outside of the meat is cooked, but the inside raw (about 1 minute per side on a hot fire), pull the fillets off the heat. Cut them into less than 1 inch cubes.

Put the meat in a deep pan, and add the onions and wine. Add the spices and salt. Simmer until the meat is cooked through, and serve immediately. If you do not serve immediately, the pork will turn a fairly alarming shade of bright purple, which will then darken to black. While still tasty at this stage, some diners may balk at the oddly colored meat. The meat remains white inside. The sauce becomes very pork flavored if overcooked.

Note: if you put the onions into the wine raw, they remain crunchy, and give the sauce a spicy flavor. You could instead choose to sauté them while the meat is roasting, and then add them to the wine after they are cooked. This gives the dish a softer and sweeter flavor. Both are interesting.

Recipe Information
This recipe is from the Forme of Cury, a collection of English recipes from the 14th century.
If you would like further information, Forme of Cury is available online at: http://www.pbm.com/~lindahl/foc/