Name: pork in cider recipe | Schwartz
Yield: 4
Cuisine: English, Irish, and Scottish,
Ingredients: 2 tbsp oil; 450 g (1 lb) pork fillet, cubed; 1 onion, sliced; 15 g (1/2 oz) plain flour; 200 ml (7 fl oz) dry cider; 175 g (6 oz) mushrooms, sliced; 2 tsp Oregano; 1/2 tsp Garlic; Salt; 1/2 tsp Coarse Ground Black Pepper; 2 tsp wholegrain mustard; 350 g (12 oz) potatoes, cubed; 1 large cooking apple, peeled and sliced

Coarse Ground Black Pepper

Product Information

£2.35/unit, 33g

Out of Stock

Pork Cider Casserole

Ingredients

13

Servings

4

Pork in Cider

Ingredients

2 tablespoons oil
450 gram (1 pound) pork fillet, cubed
1 onion, sliced
15 gram (1/2 ounce) plain flour
200 millilitre (7 fl oz) dry cider
175 gram (6 ounce) mushrooms, sliced
2 teaspoon Oregano
1/2 teaspoon Garlic Grinder
Salt
1/2 teaspoon Coarse Ground Black Pepper
2 teaspoon wholegrain mustard
350 gram (12 ounce) potatoes, cubed
1 large cooking apple, peeled and sliced

COOKING INSTRUCTIONS

1 Pre-heat the oven to 190°C, 375°F, Gas Mark 5.
2 Heat the oil in a large pan and fry the pork and onion until browned. Add the flour and cook for a further minute. Stir in the remaining ingredients except potatoes and apple. Bring to the boil.
3 Transfer to an ovenproof casserole dish. Cover and cook for 45 minutes. Add the potatoes. Cook for a further 45 minutes adding the apple 10 minutes before the end of cooking.