The combination of sweet and sour flavors is particularly popular in Venetian cooking, especially with meat and liver. This delicious pork dish gains even more extra bite by the addition of some crushed mixed peppercorns.
1 whole pork fillet, about 12 ounces
1½ tablespoons seasoned flour
3 tablespoons olive oil
1 cup dry white wine
2 tablespoons white wine vinegar
2 teaspoons sugar
1 tablespoon mixed peppercorns, coarsely ground
Cut the pork diagonally into thin slices. Place between two sheets of clear plastic wrap and pound lightly with a rolling pin to flatten them evenly. Spread out the seasoned flour in a shallow dish and dredge the meat to coat evenly. Heat 1 tablespoon of the oil in a wide frying pan and add as many slices of pork as the pan will hold. Fry over medium to high heat for about 3 minutes on each side, until crispy and tender. Remove with a spatula and set aside. Repeat with the remaining pork, adding more oil as necessary. Put the wine, vinegar, and sugar in a pitcher and mix well. Pour into the pan and stir vigorously over high heat until reduced, scraping the pan to mix in any of the sediment. Stir in the peppercorns and return the pork to the pan. Spoon the sauce over the pork until it is evenly coated and heated through. This is great served with some nice fresh green beans. Serves two.
