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 amore attractiveappearance.
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.