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Creamy Pork and Pear Cassoulet

Pork with fruit is a lovely combination and here the fruit of choice is succulent, autumnal pears. Punctuated by the grassiness of freshly chopped sage, the mellow tones of apple or pear cider, and the creaminess of a splash of cream, this mini casserole (thus cassoulet) is a winner any time of year. You can sub in apples or nectarines as the change of seasons inspires you.

Creamy Pork and Pear Cassoulet

2 tbs. vegetable oil
1 pork tenderloin, cut into strips
2 medium onions, sliced
2 garlic cloves, crushed
small pack of sage leaves, chopped
2 tbs. all-purpose flour
2 cups apple or pear cider
2 medium pears, cored and each cut into 8 slices
3 fl. oz. heavy cream

Heat half the oil in a medium sauce pan over medium heat. Season the pork and brown for 3-4 minutes, then transfer to a plate. Add the remaining oil and the onions and soften for 8 minutes before adding the garlic for 2 minutes.

Stir in the sage and flour and cook for 1 minute. Pour in the cider and bubble for 4 minutes. Return the pork to the pan with any juices, season, then cover and simmer for 10 minutes.

Uncover, add the pears and cook a further 10 minutes. Stir in the cream and check seasoning.

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