Tonight I used some more delicious pork from Bord Bia to create a French/Flemish themed dish. It's very loosely interpreted from the Ballymaloe Cookery Course book and I made a few changes to suit a 2-person dish.
Carbonnade of Pork with Vegetables
400g pork fillet (or trimmed pork loin), sliced into 7mm slices
2 tbsp olive oil
2 onions, chopped
250g mushrooms, sliced
2 carrots, thinly sliced
1 glass white wine
1 Knorr Stockpot Chicken pot
150ml boiling water
100ml cream (I used light cream)
Large handful chopped flat parsley
Good squeeze of lemon juice
Seasoning (if necessary)
I used 2 cooking utensils for this - my Le Creuset casserole and my Tefal 32cm frying pan.
Heat the casserole, add 1 tbsp of the olive oil and brown the pork slices - in batches if necessary. When cooked, remove & keep to one side.
Fry the onions gently in the casserole until golden & soft (they will take on the colour that the pork left behind... it only adds to the flavour!). This takes about 15 mins. Then add the carrots & continue cooking for 5 minutes.
While the onions are cooking, heat the remaining oil & butter in the frying pan and tip in the mushrooms. Cook until browned and then add the pork. Turn off the heat.
Add the wine to the onion and carrot mix & deglaze the casserole. Bring to the boil and reduce until syrupy. Add the stockpot and water and return to the boil. Reduce the sauce again until thick. Return the pork & mushrooms to the casserole.
Add the cream, bring back to the boil and reduce to a simmer. Cook for 5-10 minutes until the sauce has rethickened. Taste for seasoning - I find that none is needed if you use the Stockpots.
Add the parsley and a good squeeze of lemon juice - taste and adjust the seasoning if necessary.
Serve with steamed green veggies and some plain mash to soak up all of that beautiful sauce.
This was a fantastic dish - very simple to make once you did all your prep work and it tasted incredible. The pork was beautifully tender and the verdict from The Hubs was "bloody gorgeous".
The 4 main ingredients waiting for their turn in the pot!
The browned pork and mushrooms waiting to return to the pot
The onion & carrot mix with the stock reducing down to make a thick sauce