Peppered Pork With Cider And Mushroom Sauce
| 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)
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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