Use up leftover Christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash
INGREDIENT :
1 tbsp plain flour
500g pork tenderloin, sliced into steaks
1 tbsp oil
2 red onions, cut into wedges
400ml chicken stock
4 tbsp cranberry sauce
1 tbsp honey
RECIPE DIRECTION :
Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.
