This would work for us:) Thank you!

It's really good, Monique. Enjoy it!

Sounds super. I like being able to do the reduction in advance. Thank you.

I made the dish all at one time, Iris. But, frankly, I don't see why there's a 2-day restriction on the reduction. I'd be willing to bet it would easily keep a week in the fridge with no loss of quality.

I wouldn't think about keeping it that long just for a family dinner. But if you're doing a party, and have lots of prep work to do......

BTW, when storing reductions and sauces for any length of time it's a good idea to cut a piece of plastic film to float on the surface, then cover the container.

And I definately will use a glass container. Can't wait to make it.

Many many thanks gardenlad -- I made this tonight and it was DELISH! Made it with boneless pork chops instead of the tenderloin, and just cooked them in a frying pan rather than the oven... Also omitted almost all of the butter at the end and it was still so so good -- a very sophisticated set of flavors. I served it with roasted cauliflower and brown rice...

Emily

Ingredients:

150 g carrots

2 tbsp sunflower oil

350 g pork neck fillet, thinly sliced

1 onion, sliced

2 cloves garlic

1 yellow pepper, sliced

150 g mangetout

75 g fine asparagus

* Using a sharp knife, slice the carrots into thin slices.

* Heat the oil in as large wok,and add the meat, onion and garlic and fry for 4 minutes.

*Add the carrots, peppers, mangetout and asparagus and fry for another 5 minutes.

* Transfer the stir-fry to warm serving plates and serve.

This dish can be spiced up a little with curry powder which can be added to the meat mixture near the end of the cooking time.

Here is a link that might be useful: Recipes