Sticky lemon pork

Sticky lemon pork

Give pork a new lease of life with this sticky citrus stew. Perfect with some fluffy mash

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook min 1 hr 30 mins

Low-fat

Method

  1. Tip the flour, paprika, salt and pepper into a food bag and toss in the pork until coated. Heat the oil in a flameproof casserole and fry the pork until brown on all sides. Add them rosemary, garlic and bay, then fry for 1 min more. Pour in the wine and bring to the boil, scraping the bottom of the casserole. Lower to a simmer and throw in the lemon zest.
  2. Cover the casserole, place on the lowest heat and simmer for 1 hr until the pork is tender. Add a splash of water if the sauce becomes too thick. Just before serving, stir in the lemon juice and check the seasoning.
Try

Why not try...Lemony lamb chops

Grill lamb chops for 5-6 mins each side until pink. Meanwhile, mix together the finely grated zest 1 lemon with finely chopped parsley and 1 finely chopped garlic clove. Sprinkle over the lamb to serve.

Per serving

336 kcalories, protein 46g, carbohydrate 14g, fat 11 g, saturated fat 3g, fibre 1g, salt 0.34 g

Recipe from Good Food magazine, March 2008.

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Latest comments and suggestions

  • 06 March 2008

    Claire Helen rated and commented on this recipe

    5 stars

    This was really lemony. We made it using leftover roast pork and it adapted well.

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  • 09 March 2008

    shez rated and commented on this recipe

    3 stars

    We used pork fillet for this which was lovely with the long cooking but was not sticky in the slightest and found lemon was very over powering. Would use half lemon next time and not cover it to let some of the liquid evaporate

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  • Binder photo Gem

    12 March 2008

    Gem commented on this recipe

    I made this last night. It was easy to make and it smelt lovely but the taste did not live up to my expectations. I did not find it sticky. Not sure if i would make it again or not, It was edible but not as enjoyable as i had hoped.

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  • 17 March 2008

    Zeckie rated and commented on this recipe

    4 stars

    I made this last night, but halved the recipe for 2 instead. It worked well, smelt lovely but I would have to say it is quite sharp and lemony and I ended up adding just a touch of sugar to balance the sharpness. Sauce thickened up but I'm not sure I would class it as 'sticky'. Will make again.

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  • 20 March 2008

    Pewtersfood rated and commented on this recipe

    2 stars

    way too lemony - not for us

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  • 11 April 2008

    recipes rated and commented on this recipe

    2 stars

    Actually found this a bit bland, despite the comments above. A shame as it did smell amazing.

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  • 21 April 2008

    yummysoup commented on this recipe

    I agree that it was way too lemony. Would either use half a lemon next time or put in a spoon of honey to balance the flavours a bit. Having said that, the pork was beautiful and tender, so I would persevere!

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  • 30 May 2008

    katyrouth rated and commented on this recipe

    5 stars

    I personally really enjoyed the strong flavours in this dish, I guess they're not for everyone though.

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  • 29 June 2008

    Lothlorien commented on this recipe

    having read all the comments about this recipe I added a good splash of Marsala before the white wine. I also added only the juice of half a lemon as my husband is not too keen on things that are too bitter. The result was delicious a lovely rich flavour and definitely sticky. By the way I have never commented before or read others. Nice to "talk" to fellow foodies. Karen Dow

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  • 12 August 2008

    ruth commented on this recipe

    I used an orange instead of lemon and it worked well.

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook min 1 hr 30 mins

Low-fat

Great with fluffy mash

Ingredients

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Per serving

336 kcalories, protein 46g, carbohydrate 14g, fat 11 g, saturated fat 3g, fibre 1g, salt 0.34 g

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