Slow Cooker: For Less by Sarah Flower

Author:Sarah Flower [Flower, Sarah]
Language: eng
Format: epub, mobi
Tags: Cooking, Methods, Slow Cooking, Low Budget, Quantity, Quick & Easy, General
ISBN: 9781472146090
Publisher: Hachette UK
Published: 2021-09-22T23:00:00+00:00

PEAR & MUSHROOM CREAMY PORK

SERVES 4

We are all used to pork being served with apple, but have you ever thought of pear? This is a great recipe to combine leftover pears with your pork for a really tasty dish. I find the pear is not so overpowering as apple and it allows the flavour of the pork to shine.

NUTRITIONAL INFORMATION PER SERVING

529 Kcals

31g fat

20g net carbohydrates

34g protein

INGREDIENTS

600g diced pork loin (or shoulder)

1 onion, chopped

1 garlic clove, crushed

300ml pork or chicken stock

200ml white wine (or cider, or more stock)

½ tsp dried tarragon

½ tsp dried sage

½ tsp Dijon mustard

2 pears, unpeeled and cored, then cut into thick slices lengthways (or diced if you prefer smaller chunks)

80g button mushrooms, sliced

3 tsp cornflour

150g full-fat crème fraîche or double cream

salt and ground black pepper

crusty bread, to serve

METHOD

Preheat your slow cooker following the manufacturer’s instructions. Put the pork, onion, garlic, stock, wine, herbs and mustard in the slow cooker. Season with salt and pepper to taste, and combine well.

Cook on low for 6 hours. One hour before serving, add the pears and mushrooms. Combine the cornflour with a little water in a small bowl to form a paste. Stir this into the slow cooker mixture along with the crème fraîche.

Turn to high and cook for 1 hour. Serve with crusty bread.

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