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.