CREAMY PORK & PEAR CASSOULET

Creamy pork & pear cassoulet image

Pork loin and pear slices in a cider and double cream sauce make for a wonderful autumnal dinner for four

Provided by Katie Marshall

Time 1h

Number Of Ingredients 10

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Ingredients

2 tbsp vegetable oil
400g pork loin steak, cut into strips
2 medium onions, sliced
2 garlic cloves, crushed
small pack sage leaves, chopped
2 tbsp plain flour
500ml bottle apple or pear cider
2 medium pears, cored and each cut into 8 slices
100ml double cream
crusty bread, to serve

Steps:

Heat half the oil in a medium saucepan or flameproof casserole over a high heat. Season the pork and fry for 3-4 mins, then transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Soften for 8 mins, then add the garlic and fry for another 2 mins.
Add the sage and flour, stir and cook for 1 min. Increase the heat, then pour in the cider and bubble for 4 mins. Return the pork and juices to the pan, season, then reduce to a simmer and cover. Cook for 10 mins.
Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls and serve with crusty bread.

Nutrition Facts : Calories 459 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 17 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 0.1 milligram of sodium