Pork Fillet With Cider And Coriander Recipe

Summary

MethodMain Ingredient

Ingredients

 Pork fillets1 Pound (450 g, tenderloin)
 Vegetable oil30 Milliliter (1 tbsp)
 Green pepper1 Small, seeded and sliced into rings
 Onion1 Medium, skinned and chipped
 Ground coriander15 Milliliter (1 level tbsp)
 Flour15 Milliliter (1 level tbsp)
 Dry cider1⁄4 Pint (150 ml)
 Chicken stock1⁄4 Pint (150 ml)

Nutrition Facts

Serving size: Complete recipe

Calories 1129 Calories from Fat 467

% Daily Value*

Total Fat 53 g80.9%

Saturated Fat 4.6 g22.9%

Trans Fat 0 g

Cholesterol 3.6 mg

Sodium 192.9 mg8%

Total Carbohydrates 66 g22.1%

Dietary Fiber 11.5 g45.9%

Sugars 26.7 g

Protein 97 g194.7%

Vitamin A 5.7% Vitamin C 131.6%

Calcium 16.7% Iron 24.8%

*Based on a 2000 Calorie diet

Directions

1. Trim the pork fillet of all fat and membrane. Cut it into 0.5 cm (14 inch) thick pieces, place between two sheets of greaseproof paper and flatten with a mallet until thin.
2. Put the oil in a shallow ovenproof dish or casserole and microwave on HIGH for about 1 minute. Stir in the pepper and onion, cover with cling film, pulling back one corner to vent, and microwave on HIGH for 5-7 minutes until the vegetables soften.
3. Stir in the flour and coriander and microwave on HIGH for 2 minutes. Gradually stir in the cider and stock and microwave on HIGH for 3-4 minutes, stirring frequently until boiling and thickened. Add the pork, cover with cling film, pulling back one corner to vent, and microwave on HIGH for 5-6 minutes until boiling. Stir. Reduce the setting, microwave on LOW for 7-8 minutes until the pork is tender. Allow it to stand for 5 minutes before serving.
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