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Pork in pear sauce with mashed swede
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Serves: 4
1 medium swede, diced
Knob butter
1 tbsp oil
1 pork fillet (approx 500g), cut into 8 slices
2 ripe Conference pears, peeled and cored
50g sachet Bisto Rich Roast Chicken Gravy Paste,
or 2 x 28g Knorr Chicken Gravy Pots
2 tsp Dijon mustard
½ x 25g pack chives, chopped
1. Cook the swede in boiling water for 20-25 minutes, or until tender. Drain, mash with the butter and season.
2. Meanwhile, heat the oil in a large frying pan. Flatten the pork slices with the palm of your hand, and fry for 5 minutes, turning once. Remove and set aside.
3. Cut 1 pear into 1cm pieces. Mix the gravy paste and mustard with 500ml boiling water. Add to the pan with the diced pear, cover and simmer for 5 minutes. Mash the pear into the sauce. Return the pork and any juices to the sauce.
4. Slice the remaining pear and add to the pan. Cover and simmer for 5 minutes, or until the pork is cooked through with no pink meat. Stir in the chives. Serve with the mashed swede
Typical values per serving:
Energy |
1,433kJ 342kcals |
---|---|
Fat | 15.9g |
Saturated Fat | 5.4g |
Carbohydrate | 20.4g |
Sugars | 19g |
Protein | 29.3g |
Salt | 0.8g |
Fibre | 5.3g |
56mg vitamin C per serving
This recipe was first published in Thu Nov 17 10:44:00 GMT 2016.
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