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Creamy pork and pear cassoulet 2016

Creamy pork & pear cassoulet

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A star rating of 4.5 out of 5.34 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Pork loin and pear slices in a cider and double cream sauce make for a wonderful autumnal dinner for four 

Nutrition: per serving
NutrientUnit
kcal459
fat24g
saturates10g
carbs27g
sugars17g
fibre4g
protein24g
salt0.1g
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Ingredients

  • 2 tbsp vegetable oil
  • 400g pork loin steak, cut into strips
  • 2 medium onions, sliced
  • 2 garlic cloves, crushed
  • small pack sage leaves, chopped
  • 2 tbsp plain flour
  • 500ml bottle apple or pear cider
  • 2 medium pears, cored and each cut into 8 slices
  • 100ml double cream
  • crusty bread, to serve

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, October 2016

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A star rating of 4.5 out of 5.34 ratings
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