Peppered pork with cider and mushroom sauce

4 servings

Ingredients

Quantity Ingredient
1 454 g pack Waitrose Diced Pork
30 millilitres Olive oil; (2tbsp)
15 millilitres Bart Spices Bristol Blend of Five; crushed (1tbsp)
; Peppercorns
9 Fresh sage leaves; torn
1 medium Onion; chopped
1 250 g pack Crimini Baby Chestnut; halved
; Mushrooms
200 millilitres Waitrose Vintage English Cider; (7fl oz)
150 millilitres JoubŠre Fresh Chicken Stock; ( 1/4pt)
1 200 ml tub Waitrose Low Fat CrŠme Fraîche
5 millilitres Waitrose English Mustard; (1tsp)
15 millilitres Waitrose Wholegrain Mustard; (1tbsp)

Directions

Place the diced pork into a pan with half the olive oil, peppercorns and sage leaves and fry for 10-15 minutes or until golden brown and thoroughly cooked.

Transfer to a plate lined with kitchen paper to absorb any remaining oil and fat.

Wipe the pan clean with kitchen paper and add the remaining olive oil. Fry the onion for 5-7 minutes or until golden brown and soft. Add the mushrooms and fry for another 4-5 minutes (if the pan becomes dry add a little of the measured out cider).

Stir in the cider and bring to the boil. Bubble for 2-3 minutes, then stir in the stock, crŠme fraîche, the mustards and the pork.

Return to the boil and reduce by half. This should take between 10-15 minutes.

Converted by MC_Buster.

NOTES : An easy-to-prepare midweek supper, that's made with Waitrose diced pork, which contains less than 5% fat. Serve it with boiled rice or jacket potatoes and fresh green vegetables.

Converted by MM_Buster v2.0l.

Related recipes