Creamy pork & pear cassoulet
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Creamy pork & pear cassoulet

By Katie Marshall

Contains pork – recipe is for non-Muslims only

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

  • Prep:10 mins
    Cook:50 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 459
  • fat 24g
  • saturates 10g
  • carbs 27g
  • sugars 17g
  • fibre 4g
  • protein 24g
  • salt 0.1g

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

Method

  1. 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.

  2. 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.

  3. 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.

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