Sicilian Pork with Olives
Ingredients:
- 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
- 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
Method:
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.
Hint:
Try replacing the pork with chicken. Great served on a bed of wild rice with green vegetables.
Products used in this recipe:
