Mustard pork with cherry tomatoes


  • Serves: 4
  • Difficulty: Easy


  • 750g diced pork or diced pork fillet (tenderloin)
  • 450g onion
  • 6 tbsp oil
  • 2 tsp chopped fresh rosemary
  • 25g butter
  • 3 garlic cloves
  • 4 level tbsp tomato paste
  • 100ml dry sherry
  • 2 level tsp plain flour
  • 450ml pork or chicken stock
  • 2 tsp dark soy sauce
  • salt & ground black pepper
  • 450g mushrooms (preferably dark mushrooms)
  • 3 level tbsp grainy mustard
  • 250g cherry tomatoes
  • Rosemary and flat leaf parsley to garnish


1) Cut the pork into bite-sized pieces. Mix the pork with the oil and the rosemary; cover and set aside in a cool place for at least 2 hours.

2) Quarter the onions.

3) When ready to start cooking, preheat oven to 180°C, 170°C for fan ovens or gas mark 4.

4) Heat the butter in a flame-proof casserole until just beginning to colour.

5) Add the pork in batches and fry to a rich golden brown. Remove with a slotted spoon and set aside.

6) Lower the heat and add the onions. Cook for 5-7 mins or until softened.