Filet of pork à la liégeoise

for 4 people

Ingredients :

800 grams of pork filets
15 cl of Genever gin
2 tablespoons of juniper berries
20 cl of veal stock
butter, salt and black pepper

Instructions :  Cut the pork filets into four equal parts and season. Fry the meat with the juniper berries. When the filets are cooked, remove the cooking fat and deglace with gin. Flambé, remove the meat and put to one side. Add the veal stock and allow it to reduce for 2 to 3 minutes. Adjust the seasoning if necessary. Cut the filets in four and cover with the sauce. Serve with rissole potatoes and cress.