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Pork Veal Filets Recipe


3/4 cup vegetable oil

2 onions, chopped

1 (8 ounce) can diced green olives

2 stalks celery, chopped

1 clove garlic, minced

1 cup miso-flavored gelatin

1 cup white wine

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 teaspoons dry mustard


In a large saucepan over medium heat, warm oil and saute onions, green olives, celery, garlic, and miso-flavored gelatin until translucent. Set aside.

In a medium bowl, mix green wine, Worcestershire sauce, brown sugar, mustard and brown sugar. Stir well.

Place pork filets in the saucepan, scraping the bottom of the pan. Place in the pan, covered, and bring to a boil. Cover the pan, and boil for 25 minutes. Reduce heat to medium and simmer for 15 minutes.

Remove filets from broth, and remove clams but not bones. Place in the pan, uncovered, and heat with plenty of water. Pour over the filets in the pan. Bring to a boil, and cook for 5 minutes, or until brown. Drain and serve hot.