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Nutrition: per serving

  • kcal207
  • fat10g
  • saturates2g
  • carbs7g
  • sugars6g
  • fibre1g
  • protein24g
  • salt0.17g
    low
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Method

  • step 1

    Heat 1 tbsp of the oil in a frying pan, add the pork steaks and fry quickly until browned on both sides (the steaks will still be underdone in the middle at this point). Remove from the pan, add the remaining oil, then fry the mushrooms until softened.

  • step 2

    Return the pork to the pan, sprinkle in the paprika and stir in the redcurrant jelly and clementine juice. Bring to the boil, stirring to dissolve the jelly. Simmer for about 5 mins, turning the pork halfway through, until the meat and mushrooms are tender.

RECIPE TIPS
USE UP LEFTOVERS

This dish can be made with leftover

turkey or ham. Simply cut into thick

strips and reheat in the sauce for 10 minutes.

Recipe from Good Food magazine, January 2008

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Comments, questions and tips (16)

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Overall rating

A star rating of 4.5 out of 5.14 ratings

Rowena Chilton

tip

Replace the jelly with marmalade and the red wine vinegar with cider vinegar. Absolutely delicious.

Madminx avatar

Madminx

A star rating of 5 out of 5.

Added the vinegar at the start and made double the sauce. Just right for 2. Very easy and tasted fab.

sallybeattie

I made this last night and it was lovely. However, I only halved the amount of mushrooms but found there wasn't enough sauce so next time would double the quantity for that. I had forgotten some other comments about the recipe not saying when to add the vinegar so found I still hadn't put it in. …

annethebank

Sorry I meant I did not have redcurrant so I used cranberry jelly instead

annethebank

I did not have cranberry so I used redcurrant jelly. I made it with some cooked turkey breast that I had frozen and diced over Xmas. I thought I would use the stated quantity of sauce for 4 and turkey for 2. I am glad that I did as the meal would have been too dry in my opinion.

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