* '''For the marinade'''
* 190ml White wine
* 190ml White wine or Cider vinegar
* 1 teaspoon Dried thyme
* 2 Bay leaves
* 2 Cloves garlic, crushed
* ½ teaspoon Dried tarragon
* 6 Juniper berries, crushed
* '''For the pork'''
* 1kg Pork fillet (in one piece)
* 35g Butter
* 2 medium Carrots, peeled and sliced
* 1 medium Red onion, sliced
* 1 stick Celery, sliced
* 1 Green pepper, cut into strips
* 1 heaped tablespoon Parsley, chopped
* 500g Tomatoes, peeled, seeded and sliced
* Garlic, to taste, crushed
* Salt and Freshly ground black pepper
* A further 35g Butter

===Method===
* Heat the Butter in a sauteuse or flameproof Casserole.
* Remove the Pork from the Marinade, pat dry and Brown on all sides in the hot Butter.
* Remove and reserve.
* Add the Oil, heat, and sauté the Carrots, Onion, Celery, Pepper and Parsley for 5 minutes, adding the Garlic for the last minute.
* Add the Tomatoes and cook for a further 2 minutes.
* Strain the Marinade, add the liquid to the pan, and Simmer, covered, for 20 minutes.
* Return the Pork to the pan and bring to a Simmer.
* Cover, and cook for 45 minutes to 1 hour until the Pork is thoroughly cooked.
* Slice the Pork and serve the Vegetables separately.

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