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Normandy Pork Recipe

 


Normandy Pork

Prep Time ~ 20 mins Cooking Time ~ 45 mins
Approx Cost ~£8 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 6

Tip ~ Make sure your pan is hot before frying the pork, as this will ensure the pork gets well browned, which will give the finished dish a more attractive appearance.

Ingredients

300ml / ½ pint dry white wine

225g / 8oz button mushrooms, wiped and sliced

900g / 2lb pork fillet, cut into thick strips

30ml / 2 tbsp seasoned flour

25g / 1oz butter or margarine

15ml / 1 tbsp vegetable oil

30ml / 2 tbsp Calvados

2 large cooking apples, peeled cored and thinly sliced

30ml / 2 tbsp chopped fresh parsley

150ml / 5 floz double cream

Salt and pepper

 

Method

  • Bring the white wine to the boil in a small saucepan, add the mushrooms and simmer, covered, for 10 - 15 minutes. Toss the pork strips in the seasoned flour.
  • Heat the butter and oil in the frying pan and brown the pork.
  • Pour the Calvados over the pork and warm through.
  • Add the wine, mushrooms and apples to the pork and simmer, covered for 30 minutes until tender.
  • Add the parsley and cream to the juices in the pan and simmer without boiling until the sauce thickens slightly.
  • Adjust the seasoning and serve.