2 tsp dried mixed herbs
25g plain flour
1 pinch ground black pepper
450g pork fillet (tenderloin)
1 tbsp vegetable oil
1 large onion chopped
2 celery sticks
1 medium apple cored and chopped
500ml reduced salt vegetable or chicken stock
4 tsp low-fat spread
1 garlic clove crushed
200g French bread stick sliced
20g reduced fat mature Cheddar cheese finely grated
1. Preheat the oven to 180°C, fan 160°C and gas mark 4.
2. Sprinkle the dried mixed herbs and flour on to a plate and season with pepper. Roll the cubes of pork in
3. Heat the oil in a flameproof casserole dish and cook the pork, onion, celery and apple for about 4-5
minutes, stirring well. Add the stock and bring to the boil. Cover and cook in the oven for 1 1/4 hours.
4. To make the topping, mix together the low-fat spread and garlic. Spread onto the slices of bread.
Arrange them on top of the casserole, spread-side up, and sprinkle with the cheese. Bake for another 10-15 (we didnt use cheese and it was still BEAUTIFUL… it made enough for all 5 of us and a portion extra for the next days lunch)
minutes, without a lid, until browned.