Spicy Pork And Peach Casserole
- 500 g red peppers, deseeded and cut into strips
- 500 g onions, peeled and cut into rings
- 1 kg pork tenderloin, cut into chunks
- 1 tbsp oil
- 300 ml vegetable stock
- 1/2 tsp cayenne pepper
- 850 g tinned peach halves
- 200 ml sweet chilli sauce
- 200 g whipping cream
- 3-4 stalks parsley
- Heat oil in a large Dutch oven. Season pork then sear over high heat until browned on all sides, around 3 mins. Add peppers and onions. Saute for 1-2 mins. Deglaze pan with stock, scraping browned bits off bottom. Bring to a boil then add cayenne pepper and season. Reduce heat and simmer for about 20 mins, stirring occasionally.
- Add peaches, reserved peach juice, chili sauce and cream. Season. Warm through then serve garnished with parsley.
pork tenderloin, oil, vegetable stock, cayenne pepper, halves, sweet chilli sauce, whipping cream, stalks parsley
Taken from recipes-plus.com/api/v2.0/recipes/31054 (may not work)