Pork and garlic bread bake


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

this mixture.

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.


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