Serves 4
Preparation Time 15 mins
Cooking Time 50 mins
Ingredients
1 round tablespoon plain flour
Salt and pepper
675g lean pork, cut into 2.5 cm (1in) cubes
2 tablespoons oil
2 medium onions, thinly sliced
1 teaspoon dried sage
300ml chicken stock
300ml dry cider
2 eating apples, cored and sliced
2 tablespoons double cream
2 tablespoons Colman’s Wholegrain Mustard
Instructions
- Season the flour with salt and pepper, add the pork and toss until well coated.
- Heat the oil in a large saucepan and cook the pork over high heat, stirring occasionally until browned. Reduce the heat, add the onions and sage and cook, stirring occasionally until the onions are soft.
- Gradually stir in the stock and cider, then bring to the boil until thickened. Cover and simmer gently for 20-25 minutes.
- Add the apples, cover and simmer for 5-10 minutes.
- Stir in the cream and mustard and heat through.
