INGREDIENTS
375g
(13oz) pork tenderloin, sliced
15ml (1tbsp) seasoned flour
60ml (4tbsp) oil
3 red eating apples, cored and thickly sliced into rings
1 onion, peeled and sliced into thin wedges
150ml dry cider
15ml (1tbsp) Worcestershire sauce
15ml (1tbsp) wholegrain mustard
410g can Carnation Evaporated Milk
30ml (2tbsp) fresh rosemary, chopped
salt & freshly ground black pepper
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METHOD
1. Coat the pork slices with the seasoned flour.
2. Heat half the oil in a large frying pan and use to brown the
apple slices. Lift from the pan and set aside.
3. Pour the remaining oil into the pan and use to cook the onions
for 1-2 minutes, add the pork and brown well on both sides.
4. Add the cider, Worcestershire sauce and mustard to the meat,
stir gently and simmer for a few minutes.
5. Stir in the Carnation and rosemary. Simmer for a further 5 minutes
or until the meat is tender and the sauce is thick and creamy.
6. Just before serving, add the apple slices and allow to heat through.
7. Adjust seasoning and serve immediately on a bed of wild rice
garnished with chopped parsley.
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