Pork with Leek and Cider

For five people (quantities for ten are given below)

4 x 150g lean pork steaks or fillets
1-2 tbsp vegetable oil
2 medium-sized onions, chopped
4 small leeks (about 350g), sliced lengthways, washed well and sliced across into half-moon shapes
250ml cider
4 tbsp lemon juice
240ml double cream
chives to garnish

Method

1. Heat the oven to 180C/350F/gas 4.
2. Place the pork steaks between sheets of greaseproof paper and flatten them by pressing with a rolling pin or something heavy.
3. Heat the oil in a frying pan over medium heat and seal the meat on both sides before transferring it to a casserole dish. Spread the sliced leeks over each slice of meat.
4. In the same frying pan, add the onion and cook gently. When it softens, add the cider and bring to the boil.
5. Add the onion and cider plus the lemon juice, salt and pepper to the casserole. Cover and bake for 1 hour.
6. To serve, pour the juices from the casserole into a small pan and reduce a little over medium heat, while keeping the meat warm.
7. Stir in the cream, warm over low heat and adjust the seasoning. Serve the meat with the sauce, garnished with chives.

Each serving provides:
Kcal: 539
Protein: 41.2g
Fat: 35.9g (of which saturated fat 17.9g)
Carbohydrate: 8.9g (of which sugars 7.3g)
Fibre: 2.5g.

Nutrition points:

a) This dish is high in saturated fat.
b) This dish has a medium amount of protein.
c) This has a low amount of vitamin B12 and of vitamin A.

Serving Suggestions:

a) Try serving this dish with a baked potato and salad or roasted mixed vegetables, or mashed potatoes and vegetables.
b) For a non-alcoholic version, substitute apple juice for the cider.

For ten people

8 x 150g lean pork steaks or fillets (1.2kg total)
2-4 tbsp vegetable oil
4 medium-sized onions (about 450g), chopped
8 small leeks (about 700g), sliced lengthways, washed well and sliced into half-moon shapes
500 ml cider
8 tbsp (50ml) lemon juice
480ml double cream
chives to garnish

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