- 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.
7) Add the crushed garlic and tomato paste and fry for 2-3 min.
8) Pour in the sherry and bring to the boil. Bubble to reduce by half.
9) Blend in the flour, stirring until smooth, then pour in the stock. Bring to the boil.
10) Return the pork to the pan with the soy sauce and seasoning. Simmer for 5 mins.
11) Cover tightly and cook for 1-1¼ hr, until tender. Cooking time may need to be reduced if using pork fillet.
12) 10 mins before the end of cooking time add the chopped mushrooms, return to oven.
13) Remove from oven, stir in the mustard, return to boil and add tomatoes.
14) Heat through for 1-2 min, garnish with chopped parsley and rosemary before serving.