Pork with pear and mustard cream

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 12
Servings 6
Time 20

Ingredients

  • 600
    g
    pork fillet, cut into strips
  • 5
    ml
    salt
  • 5
    ml
    freshly ground black pepper
  • 30
    ml
    olive oil for shallow-frying
  • 2
    firm ripe pears, peeled and roughly chopped
  • 3
    leeks, finely chopped
  • 5
    ml
    butter
  • 10
    ml
    runny honey
  • 2
    garlic cloves, crushed
  • 375
    ml
    cream
  • 15
    ml
    nut liqueur such as Frangelico
  • 15
    ml
    wholegrain mustard
 

Method

15
 
Season the pork strips with salt and pepper. Heat the oil in a saucepan.
Lightly fry the meat in batches and set aside. Add the pears to the same saucepan and stir-fry for 4 minutes.
Remove from the pan and set aside. Sauté the leeks, butter, honey and garlic in the same saucepan until the leeks are soft.
Add the cream and liqueur and simmer for 3 minutes. Return the meat and pears to the pan and heat through.
Stir in the mustard and serve immediately with buttered noodles and garnished with chopped parsley.
 

Read more on: pork  |  stir-fry
 

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