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Good evening | 2nd September 2010
Pork Mini-Steaks with Tagliatelle and a Bramley and Mustard Sauce
| 8 Pork Loin Mini Steaks |
| 2 tbsp Vegetable Oil |
| 2 Leeks sliced |
| 340g Bramley Apples (peel, core and slice) |
| 150ml Dry Cider |
| 150ml Vegetable Stock |
| 2 tbsp Wholegrain Mustard |
| 1 tbsp Cornflour |
| 110g half fat Crème Fraiche |
| Freshly cooked Tagliatelle |
Heat half of the oil in a large frying pan over a medium-high heat, add the leeks and apples and cook for 3 minutes or until golden brown. Add the cider, stock and mustard and gently bring to the boil, simmering for 10 minutes.
Blend the cornflour to a smooth paste with 2 tbsp cold water, add this, with the crème fraiche to the pan gently bringing to the boil and stirring until thickened, simmer gently for 2 minutes.
Heat the other half of the oil in a large frying pan on a medium-high heat, add the pork and cook for 2-4 minutes, turning once, until golden brown on both sides. Stir the sauce through the pasta to serve.
Serve with crusty garlic bread
Purchase your ingredients below...
Save £4.00
Cut small so they're great for children lighter meals or smaller appetites, these have all the flavour you would expect from Freedom Food Pork.
Up to 16 children's servings or 4-8 adult
servings
£29.00 £25.00
