PIQUANT PORK

Ingredients:

• 12 oz fillet of pork cut into 1" cubes
• 1 large onion, sliced
• 2 oz mushrooms, sliced
• 2 oz butter
• 1 clove garlic, crushed
• 5 oz tomato ketchup
• 2 tablespoons sherry
• 1 teaspoon Worcester Sauce
• 1 teaspoon lemon juice
• 3 oz fresh breadcrumbs
• salt and pepper.

  Oven: gas mark 5, electric 375°.

Method:

Fry the pork in 1 oz butter until almost tender (about 10 minutes). Put the meat in a casserole. Cook the onion and mushrooms for about 5 minutes in the juices left in the frying pan. Put on top of the pork. Put tomato ketchup, worcester sauce, lemon juice, salt and pepper and sherry into the frying pan, mix well and heat. Pour this sauce into the casserole. Spring with the breadcrumbs. Melt the remaining 1 oz butter and mix it with the crushed garlic. Pour it over the breadcrumbs and put the casserole in the oven for 30 minutes.

Serve with creamed potatoes or rice and a green salad.

Serves 2-3

Note: We weren't quite so calorie conscious in those days, so if you prefer you can substitute a little vegetable oil for some of the butter.

© Marion Rayner 1975