Creamy pork & pear cassoulet

Pork loin and pear slices in a cider and double cream sauce can make a wonderful dinner! This recipe suggestion does contain a slightly higher amount of carbohydrate than some other recipes that appear on this blog ( per serving 27g ) so if you are keeping a close eye on carb intake then please take account of this ...

However, many may enjoy this recipe, read on and see what you think!

Ingredients:

Serves Four

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

Optional:

crusty bread, to serve

Method:
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.

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.

3. Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls.

4. Optional - serve with crusty bread.

Original recipe idea here

As regular readers know, we bring a variety of recipe ideas to this blog, but it should be noted, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

Looking for a low carb bread recipe please see here

Did you know - Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white beans. The dish is named after its traditional cooking vessel, 'the cassole', a deep, round, earthenware pot with slanting sides.

All the best Jan