Title: Peppered Pork with Cider And Mushroom Sauce
Categories: Waitrose2
Yield: 4 servings

1 454 g pack Waitrose Diced
-Pork
30 ml Olive oil; (2tbsp)
15 ml Bart Spices Bristol Blend of
-Five; crushed (1tbsp)
; Peppercorns
9 Fresh sage leaves; torn
1 md Onion; chopped
1 250 g pack Crimini Baby
-Chestnut; halved
; Mushrooms
200 ml Waitrose Vintage English
-Cider; (7fl oz)
150 ml JoubŠre Fresh Chicken Stock;
-( 1/4pt)
1 200 ml tub Waitrose Low Fat
-CrŠme Fraîche
5 ml Waitrose English Mustard;
-(1tsp)
15 ml Waitrose Wholegrain Mustard;
-(1tbsp)

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.

Transfer to a plate lined with kitchen paper to absorb any remaining oil
and fat.

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).

Stir in the cider and bring to the boil. Bubble for 2-3 minutes, then stir
in the stock, crŠme fraîche, the mustards and the pork.

Return to the boil and reduce by half. This should take between 10-15
minutes.

Converted by MC_Buster.

NOTES : 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.

Converted by MM_Buster v2.0l.