- 2 tbsp vegetable oil
- 400g pork loin steak, cut into strips
- 2 medium onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- small pack sage leaves, chopped
- 2 tbsp plain flour
- 500ml bottle apple or pear cider
Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- 2 medium pears, cored and each cut into 8 slices
Like apples, to which they are related, pears come in thousands of varieties, of which only a…
- 100ml double cream
- crusty bread, to serve
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.
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.
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.