Pork and Cider Casserole

We cooked this recently for the Herefordshire Women in Business group, or WIB to their friends! Either the ladies were just terribly polite or it was a rousing success, hopefully the latter. This serves two, but the recipe easily scaled up for easy entertaining. Use Herefordshire cider and locally reared pork for a real local treat!

Ingredients

  • 450g/1lb pork tenderloin, cubed.
  • 3 tbs flour
  • 1 tbs locally sourced rape seed oil
  • 1 onion, chopped finely
  • 175g/6oz mushrooms
  • 1 red pepper, deseeded and sliced
  • 1 can organic locally sourced cider
  • 1 tbs cider vinegar
  • 1 tsp wholegrain mustard
  • 1 tsp each of dried thyme, sage, rosemary
  • A good glug of double cream
  • Salt and pepper to taste

Method

  1. Coat the pork with flour and season with the salt and pepper.
  2. Heat the oil on the boiling plate and fry off the pork to brown slightly.
  3. Add the onions and pepper and continue frying off but move to the simmering plate after a couple of minutes.
  4. When the onions have softened stir in the mushrooms, cider, vinegar, mustard and the herbs.
  5. Transfer all of the ingredients to a casserole dish and bring to the boil. Add the lid and transfer to the simmering oven.
  6. Allow to slow cook for at least two hours, then add the cream ten minutes before serving.

Serve with Granary bread or rice and a green salad.

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