Pork in Cider with Cream and Mushrooms

A delicious dinner party or midweek supper...

Ingredients (Serves 4) :

500g Organic Diced Pork

200g Chestnut or Button Mushrooms sliced

1 Large Onion Sliced

2 Cloves Garlic Crushed

250 ml Cider

1/2 Tbsp Paprika

100g Flour

150 Ml Double Cream

Thyme and Chopped Rosemary

Method:

Place the flour and herbs on a plate and cover the diced pork in the flour - batch fry in a large frying pan until brown nut not cooked through and keep to the side.

Deglaze the frying pan with 3/4 of the cider until reduced by about half, place the onions and the garlic in the pan and cook for a few minutes before putting the mushrooms in. Once the mushrooms look cooked place the pork back in the pan and pour in the cream and add the paprika and the remaining cider.

Cook for 6-8 minutes until the sauce has a golden colour, serve with mini roasties or sauté potatoes and fresh greens.