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Friday, May 22, 2015

Easy Pork Fillet Casserole

This is a little one-pot wonder that will not fail to impress. Pork fillet is delicate and easily dries out so this is the perfect way to ensure that stays tender and juicy. I often add a tablespoon or two of creme fraiche just before serving to add a little richness to the dish.
Easy Pork Fillet Casserole

Ingredients: (serves 4)
800g pork fillet
1 red onion
1 red pepper
1 yellow pepper
1 clove garlic (peeled and sliced)
250g cherry tomatoes
500ml white wine/chicken stock
250ml water
pinch cayenne pepper
1 tsp smoked paprika
1 tsp fresh marjoram
1 can butter beans
salt and pepper
olive oil

Creme Fraiche (optional)
Crusty bread to serve

Cut the onion and peppers into even-sized chunks about 2cm in width.
Place a medium sized, heavy-based casserole dish/pot on the stove on med-high heat.
Cut the pork fillet into 4cm pieces, season with salt and pepper.
Once the dish/pot is hot, pour in 3 tbsp olive oil and brown the pork (in batches if necessary) on all sides for a few minutes, then remove from the dish and set aside.
Pour in 3 tbsp more olive oil and saute the onion and peppers with a little salt and pepper for about 10 minutes or until softened.
Turn the heat down to medium and add the garlic, tomatoes, wine, water, cayenne, paprika and marjoram, stir and cover with a lid.
Allow to simmer for 40 minutes, stirring every 10 minutes.
Add the butter beans and the pork, bring back to a simmer, cover and cook for a further 5-10 minutes, just until the pork is cooked through (the pork pieces should be firm to the touch, the same texture as well done beef fillet.)
Stir through a tablespoon or 2 of creme fraiche.
Serve with fresh, crusty bread

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