4 pork
loins, cubed
8 slices
chunky streaky bacon, chopped
1 medium onion, chopped
2 celery
sticks, chopped
300ml
(½pt) dry cider
300ml
(½pt) chicken stock
6tbsp
half-fat crème fraîche
2tbsp
cornflour mixed with 2tbsp water
2tbsp
Dijon mustard
2tbsp fresh tarragon, finely chopped
Optional New potatoes par boiled for 10 mins
Heat the oven to 170 C, 150 C fan, 325 F, gas 3.
Heat half the butter in the casserole dish, add half the pork, season and fry until
thoroughly browned. Remove the meat from the casserole with a slotted spoon and
reserve. Add the rest of the butter to the casserole and fry the rest of the
pork until evenly browned.
Dry-fry the bacon until crispy. Remove, set aside, and
then fry the onion and celery for a few minutes, to soften slightly.
Combine the pork, bacon, onion and celery in the
casserole and potatoes if using. Pour over the cider and chicken stock to
cover. Cover the dish and cook in the oven for 1 hour.
Add the crème fraîche, cornflour mix, mustard and
tarragon to the casserole. Heat on the hob and stir until the sauce has
thickened slightly.
