2 x 11/2 lb (700g) pork fillets
3 tablespoons oil
1 tablespoon lemon juice
1 small clove garlic
freshly milled pepper few sprigs parsley
1 medium-sized onion
6 oz (175g) button mushrooms
2 oz (50g) butter
3 tablespoons dry sherry
salt and freshly milled black pepper
1/2 pint (300m1) double cream
Trim the fat and sinew from the pork fillets. Cut the meat crossways in 11/2 inch (4cm) thick slices to make 12 slices. Using a rolling pin, pound each slice between two squares of wetted greaseproof paper to flatten. Place escallops in a shallow dish. Mix the ingredients for the marinade together and pour it over the pork. Marinate for about 30 minutes.
Peel and finely chop the onion and trim and slice the mushrooms. Melt the butter in a large frying pan over low heat, add the onion and mushrooms and fry gently for 5 minutes until onion is soft but not brown. Using a perforated spoon, transfer the onion and mushrooms to a bowl and keep hot.
Lift a few pork escallops from the marinade and drain slightly. Add to the hot butter in the pan and fry escallops for 5 minutes, turning once. Transfer to a warmed serving platter and keep hot while frying the remaining escallops.
Add the sherry to the hot pan and boil briskly, stirring to pick up bits in the pan, until sherry is reduced and concentrated in flavour. Return cooked onion and mushrooms to the pan, season with salt and pepper and add the cream. Bring just to the boiling point, stirring all the time. Pour the cream sauce over the pork escallops and serve.