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Sunday, 8 January 2017

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

18 comments:

Tom said...

...now this one we need to try!

riitta k said...

This looks so yummy!

Magic Love Crow said...

This looks so good! Thank you!

Gail said...

Perfect for cold weather eating! It will warm the body and the heart.

happyone said...

Don't think I've ever had pork and pears. Sounds good and I have saved it to try.

Linda said...

This does look pretty tasty, Jan! Thank you so much for sharing.

Christine said...

love this combo.

Mildred said...

A great sounding recipe. I hope you enjoy the week.

John M said...

It looks tasty.

Sandra Cox said...

Even for a vegetarian this would be wonderful with a meet substitute.
Have a great one, Jan.

roughterrain crane said...

I have never imagined to cook pork and pear together. Garlic would be a good agent of them.

Margaret-whiteangel said...

That looks delicious and reading the recipe can feel the taste of ingredients.

Jo said...

That looks delicious and something I know I'd love but I don't make things like this as I know the rest of the family wouldn't eat it, they're such a fussy lot.

Francisco Manuel Carrajola Oliveira said...

Tem um aspecto delicioso.
Um abraço e boa semana.
Andarilhar

Sara - My Woodland Garden said...

Sounds delicious! I have never used pears in cooking meat, but why not. It should be like apples, only a little bit more special. :)
Thank you, as always, for these inspiring recipes, Jan! xx

Kezzie said...

You're making me Sooooooo hungry!!! I need to eat this!!!x

Lowcarb team member said...

Francisco translation
Tem um aspecto delicioso. It looks delicious.
Um abraço e boa semana. A hug and a good week.

Lisa Isabella Russo said...

The herb omelette looks yummy! I'm a vegetarian, so maybe I could try your dish with a meat substitute...