pork with leek and peppers

[ramtops]

The great freezer transfer disgorged a box of pork fillets, so I though I'd cook one last night.

I cut it into thin strips, and fried it up in some olive oil, then set it aside. Then into the pan went a big knob of butter, a few sliced mushrooms, a yellow pepper deseeded and cut into strips, and two elderly leeks, chopped into rounds. Fried them down a bit, while I rummaged in what's left of the herb garden for some sage.

Finely chopped the sage and threw it in, together with about 3/4 of a mug of good apple juice. I recommend you keep apple juice in your store cupboard - it makes a really nice change from stock or wine for cooking.

Seasoned with salt and black pepper, put a lid on it, and set it over a low heat. I guess it had about 20 minutes in all, but the pork was well cooked before I got to this stage - I'm a bit paranoid about cooking pork well.

We had a bowl of cooked spuds in the fridge, which had been destined for an Easter fry up breakfast which never materialised. So I cut them up, and fried them in olive oil and butter to go with the pork.

Fab.

Originally published at Reactive Cooking.

Comments

recipes

[elyusium.livejournal.com]

You seem to come up with some of the most fab recipes. One of these days I am going to try one. Thanks for posting them. Yummy! Just concocted a pork and rosemary dinner myself. Wonderful.

Re: recipes

[ramtops.livejournal.com]

Thanks :) I really like this style of cooking - just open the fridge and see what needs eating.

Re: recipes

[elyusium.livejournal.com]

Yes, we are forever on our case to eat what is already in fridge before we open the freezer or go shopping.