Meats Recipes - Creamy Pork and Mushroom Twists

Ingredients                                           

• 750 g/1 1/2 lb pork fillet, cut into strips

• 45 ml/3 tbsp plain (all-purpose) flour

• 50 g/2 oz/1/4 cup butter

• 225 g/8 oz/4 cups button mushrooms, quartered

• 120 ml/4 fl oz/1/2 cup dry cider

• 150 ml/2/3 cup pork or chicken stock

• 150 ml/2/3 cup soured (dairy sour) cream

• 1.5 ml/1/4 tsp dried sage

• Salt and freshly ground black pepper

• 350 g/12 oz/3 cups rotelli

• Chopped parsley

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Method:

1. Dust the pork with the flour. Melt half the butter in a flameproof casserole (Dutch oven) and fry (sauté) the pork to brown.

2. Remove from the pan with a draining spoon. Add the remaining butter and cook the mushrooms, stirring for 2-3 minutes.

3. Return the meat to the pan. Add the cider and stock and bring to the boil, stirring. Simmer gently for 10 minutes.

4. Add the cream, sage and a little salt and pepper and stir well. Simmer for a further 5 minutes, stirring occasionally. Taste and re-season if necessary.

5. Meanwhile, cook the rotelli according to the packet directions. Drain and add to the sauce.

6. Toss gently, spoon on to warm plates and garnish with the parsley.