Pork & Pepper Casserole Recipe
Ingredients
| 1oz/25g butter | ||
| Onion | 1 , sliced | |
| Pepper red | 1 To taste, cut into strips | |
| Green pepper | 1 To taste, cut into strips | |
| 1 1/2lb/675g pork tenderloin, cut into slices | ||
| 2xtbsp/15ml spoon seasoned flour | ||
| Basil | 2 Tablespoon | |
| 10floz/250ml white wine or stock | ||
| 1-2 tbsp/15ml spoon tomato paste or creamed dried tomatoes | ||
| 5floz/125ml soured cream or natural yogurt | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Melt the butter in a suitable casserole dish on Microwave Power HIGH for 1min,
add the onion and peppers and cook, covered, for 4 1/2 min, stirring once during cooking.
2. Toss the pork in the seasoned flour, add to the casserole and cook, covered, for a further 4 1/2 min, stirring once.
3. Add the basil, then gradually add the white wine or stock. Stir in the tomato paste and add salt and pepper.
4. Cook, covered, on the low rack at Combination for 40 min, or until the meat is tender.
5. Season to taste with salt and pepper - add a little demerara sugar if required - then stir in the soured cream or yogurt.
add the onion and peppers and cook, covered, for 4 1/2 min, stirring once during cooking.
2. Toss the pork in the seasoned flour, add to the casserole and cook, covered, for a further 4 1/2 min, stirring once.
3. Add the basil, then gradually add the white wine or stock. Stir in the tomato paste and add salt and pepper.
4. Cook, covered, on the low rack at Combination for 40 min, or until the meat is tender.
5. Season to taste with salt and pepper - add a little demerara sugar if required - then stir in the soured cream or yogurt.
Chef
