Sicilian Pork

Photo: flickr user avlxyz

Ingredients

2 tablespoons Cooking oil

1 pound Pork fillet - cut into medallions, (450g)

6 ounces Button mushrooms - sliced, (175g)

1 small Red pepper - sliced

7 fl ozs Dry white wine, (200ml)

1 Chicken stock cube - dissolved in 3fl oz, (75ml) teaspoon Schwartz Marjoram or Basil

teaspoon Schwartz Garlic Granules

pint Double cream, (150ml)

1 teaspoon Cornflour - blended with 1 tbs water

Preparation

Heat the oil in a frying pan and fry the meat until browned. Add the mushrooms and red pepper and cook for a further 1-2 minutes. Stir in the wine, stock, Marjoram or Basil and Garlic Granules. Simmer gently, uncovered, for 15 minutes. Add the cream and cornflour paste and stir until thickened.