Pork fillet bites in milk and curry sauce with sautéed courgettes

INGREDIENTS FOR 2 PEOPLE
1 pork fillet
1/2 litre milk
1 teaspoon curry powder
1 shallot
5/6 juniper berries
1 teaspoon '00' flour
Extra virgin olive oil
Salt, pepper
SIDE DISH
4 courgettes
Extra virgin olive oil
Parsley
Salt, pepper

I trim any fat from the fillet.

I mix the teaspoon curry powder thoroughly into milk.

I put fillet in an ovenproof dish with milk, some juniper berries and ground pepper.

I cover and marinate for at least 1 hour, preferably 2.
I remove and cut into small cubes.

I return them to the milk.

Meanwhile, I finely chop shallot and soften in extra virgin olive oil in a pan.

I drain the pork bites, discard juniper berries and reserve marinade.

I brown over a high heat for 2/3 minutes, turning often.

I mix flour with a little marinade milk in a small bowl into a lump-free cream.

I pour over meat.

I add the remaining marinade.

I cook over a high heat for about ten minutes until thickened and reduced. Do not overcook pork or it becomes dry.
For a rustic sauce, serve as it is; otherwise remove meat, blend and strain sauce and thicken to taste.

Return the pork, mix and serve hot.

Serve with courgette sticks sautéed with extra virgin olive oil, a garlic clove, chopped parsley, salt and pepper.