Sicilian Pork with Olives

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- 5 tbsp oil
- 1.4 kg pork fillet, cut into medallions
- 400 grams button mushrooms, sliced
- 325 grams red pepper, sliced
- 2 tbsp De Nigris White Wine Vinegar
- 200 ml chicken stock
- 2 tsp Rosemary
- 2 tsp Garlic Granules
- 350 ml double cream
- 100 grams Noel’s Whole Black Olives in Brine , halved
- 100 grams seasoned flour


Heat the oil in a frying pan, dip the meat in seasoned flour and fry until browned. Add the mushrooms and red pepper and cook for a further 3-4 minutes.

Stir in the White Wine Vinegar, stock, Schwartz for Chef Rosemary and Garlic Granules. Simmer gently, uncovered for 15 minutes.

Stir in the Black Olives to serve.


Try replacing the pork with chicken. Great served on a bed of wild rice with green vegetables.

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