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Peppered Pork With Cider And Mushroom Sauce

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CATEGORY CUISINE TAG YIELD
Meats, Grains English Waitrose2 4 Servings

INGREDIENTS

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

INSTRUCTIONS

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, crme 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.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1659
Calories From Fat: 1181
Total Fat: 133.2g
Cholesterol: 543.6mg
Sodium: 4595.1mg
Potassium: 278.1mg
Carbohydrates: 17.2g
Fiber: 1.3g
Sugar: 2.6g
Protein: 105.2g


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