Sicilian Pork
By: Anonymous
Published: Saturday, February 13, 2010 - 4:29pm

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

1 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.