Try this Peppered Pork with Cider And Mushroom Sauce recipe, or contribute your own.
Suggest a better descriptionPlace 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. 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.
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Serving Size: 1 Serving (300g) | ||
Recipe Makes: 4 | ||
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Calories: 187 | ||
Calories from Fat: 114 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 6.2g | 31 % | |
Monounsaturated Fat 4.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 27.1mg | 8 % | |
Sodium 156.8mg | 5 % | |
Potassium 757.6mg | 20 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 11.7g | ||
Protein 5.5g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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