Peppered Pork with Cider And Mushroom Sauce

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Peppered Pork with Cider And Mushroom Sauce Ingredients

1 454 g pack Waitrose Diced	; Mushrooms
30 ml Olive oil; (2tbsp)	200 ml Waitrose Vintage English
15 ml Bart Spices Bristol Blend of	150 ml Joub?re Fresh Chicken Stock;
; Peppercorns	1 200 ml tub Waitrose Low Fat
9 Fresh sage leaves; torn	5 ml Waitrose English Mustard;
1 md Onion; chopped	15 ml Waitrose Wholegrain Mustard;
1 250 g pack Crimini Baby

Instructions for Peppered Pork with Cider And Mushroom Sauce

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, cr?me fra?che, 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, thats 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.

Main Ingredient: ChickenCuisine: Uncategorized

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