• 350 g (11½ oz) dried tagliatelle verde or similar
  • 2 tablespoons olive oil
  • 500 g (1 lb) pork tenderloin fillet, sliced
  • 1 onion, finely chopped
  • 1 large garlic clove, chopped
  • 2 tablespoons brandy
  • 75 ml (3 fl oz) white wine
  • 2 tablespoons raisins soaked in 50 ml (2 fl oz) warm apple juice
  • 1 teaspoon chopped rosemary
  • 1½ tablespoons green peppercorns in brine, drained and chopped
  • 3 juniper berries (optional)
  • 250 ml (8 fl oz) single cream
  • salt and pepper

Cook the pasta in lightly salted boiling water according to the instructions on the packet.

Meanwhile, heat the oil in a large frying pan and brown the pork slices for 2 minutes, turning once. Remove with a slotted spoon and set aside. Add the onion to the pan and cook for about 5 minutes before adding the garlic. Cook for a further minute until softened.

Pour in the brandy, wine, raisins and apple juice, rosemary, green peppercorns and juniper berries (if used), bring to the boil and bubble over high heat for 1–2 minutes. Reduce the heat, stir in the cream and simmer gently for 5 minutes.

Return the pork to the pan and stir for 3–5 minutes, or until cooked through and tender. Turn the heat off. Toss through the prepared pasta and serve.

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