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    Peppered Pork with Cider and Mushroom Sauce

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    Peppered Pork with Cider and Mushroom Sauce

    An easy-to-prepare midweek supper, that's made with Waitrose diced pork, which contains less than 5% fat. Serve it with boiled rice or jacket potatoes and fresh green vegetables.

    • Preparation time: 15 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 5 minutes 60 minutes 5 minutes

    Serves: 4


    • 1 x 454g pack Waitrose Diced Pork
    • 2tbsp olive oil
    • 1tbsp Bart Spices Bristol Blend of Five Peppercorns, crushed
    • 9 fresh sage leaves, torn
    • 1 medium onion, chopped
    • 1 x 250g pack Crimini Baby Chestnut Mushrooms, halved
    • 200ml Waitrose Vintage English Cider
    • 150ml Joubère Fresh Chicken Stock
    • 1 x 200ml tub Waitrose Low Fat Crème Fraîche
    • 1tsp Waitrose English Mustard
    • 1tbsp Waitrose Wholegrain Mustard


    1. Place the diced pork into a pan with half the olive oil, peppercorns and sage leaves and fry for 10-15 minutes or until golden brown and thoroughly cooked.
    2. Transfer to a plate lined with kitchen paper to absorb any remaining oil and fat.
    3. Wipe the pan clean with kitchen paper and add the remaining olive oil. Fry the onion for 5-7 minutes or until golden brown and soft. Add the mushrooms and fry for another 4-5 minutes (if the pan becomes dry add a little of the measured out cider).
    4. Stir in the cider and bring to the boil. Bubble for 2-3 minutes, then stir in the stock, crème fraîche, the mustards and the pork.
    5. Return to the boil and reduce by half. This should take between 10-15 minutes.

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