Pork and Pear Casserole
Pork and Pear Casserole



  • 2 tbsp veg oil
  • 400g pork loin, cut into strips
  • 2 sliced onions
  • 2 crushed garlic cloves
  • Small pack of sage leaves, chopped
  • 2 tbsp flour
  • 500ml pear cider or white wine
  • 2 pears, cut into 8 slices
  • 100ml heavy cream
  • Crusty bread, to serve
  • Heat half the oil in a casserole over a high heat, and season the meat before frying for 4 mins, and removing to a plate. Reduce the heat, add the remaining oil and soften the onions for 8 mins, then add the garlic to fry for 2 mins more. Add the flour and sage, and cook for a minute before turning up the heat and pouring in the cider or wine. Let it bubble away for 4 mins, then return the pork to the pan. Season well, and simmer for 10 mins.
  • Add the pear slices and cook on a medium heat for 10 mins more. Stir through the cream, season liberally, and serve with crusty bread.
50 mins
4 serving

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