Pork Fillet in Wine and Coriander

• 1 12 lbs pork fillets or 1 12 lbs pork tenderloin, trimmed and cut into 1/2 inch slices
• 12 ounce butter
• 1 tablespoon vegetable oil
• 1 small green pepper, seeded and sliced into rings
• 1 medium onion, skinned and chopped
• 12 ounce plain flour
• 1 tablespoon coriander seed, ground
• 23 cup chicken stock
• 23 cup dry white wine
• salt and pepper

1. Place the pork between 2 sheets of greaseproof paper and flatten with a mallet or rolling pin until thin.
2. Melt the butter and oil in a large saucepan, add the pork and brown on both sides.
3. Add the pepper and onion and lightly cook for 8-10 minutes, until softened.
4. Stir in the flour and coriander and cook for 1 minute.
5. Gradually add the stock and wine, stirring until the sauce thickens, boils and is smooth.
6. Season to taste.
7. Simmer gently for 5-10 minutes, until the pork is tender and cooked through.

pork, butter, vegetable oil, green pepper, onion, flour, coriander seed, chicken stock, white wine, salt

Taken from www.food.com/recipe/pork-fillet-in-wine-and-coriander-251888 (may not work)