Pork in Calvados Recipe

Ingredients : Serves 4

750 g/1.75 lb pork fillet, cubed
Salt and freshly ground black pepper

50 g/2 oz/0.25 cup butter or margarine

225 g/8 oz mushrooms, sliced
60 ml/4 tbsp calvados
150 ml/0.25 pt Chicken Stock
150 ml/0.25 pt single (light) cream

10 ml/2 tsp comflour (cornstarch)

50 g/2 oz/0.5 cup chopped mixed nuts

15 ml/1 tbsp chopped parsley

Method :

Season the pork with salt and pepper. Melt half the butter or margarine and fry (saute) the meat until lightly browned, then transfer it to a casserole dish (Dutch oven). Melt the remaining butter or margarine and fry the mushrooms for 2 minutes, then stir in the calvados and stock, season to taste, bring to the boil and simmer for 3 minutes. Pour the sauce into the casserole, cover and bake in a preheated oven at 180°C/350°F/gas mark 4 for 45 minutes until the meat is tender. Mix together the cream and cornflour and stir into the sauce, then return the casserole to the oven for 10 minutes. Mix together the nuts and parsley and sprinkle over the casserole to serve.