Pork Fillet With Onions
|Onions||2 Medium, cut into rings|
|Baking apple||1 , peeled, cored and sliced|
|Pork tenderloin||1 1⁄2 Pound, fat removed and cut into 2 x 1/4 inch strips|
|Boiling chicken bouillon||1 1⁄4 Cup (20 tbs)|
|Tomato paste||1 Tablespoon|
|Button mushrooms||1⁄2 Cup (8 tbs), sliced|
|Cornstarch||2 Teaspoon (Optional)|
|Thin green pepper strips||1 Tablespoon (for garnish)|
|Julienne carrot strips||1 Tablespoon (for garnish)|
1 Put the onion and the apple into a 600ml/1 pint (2 1/2 cup) mixing bowl. Cover with plastic wrap, and pierce.
2 Microwave on full power for 2 minutes.
3 Put the butter in a 30 x 20 x 5cm/ 12x8x2 inch ovenproof glass dish. Microwave on full power for 30 seconds to 1 minute, until the butter has melted and is very hot.
4 Stir in the meat. Microwave on full power for 2 minutes.
5 Add the apple and onion mixture, stock, oregano, tomato puree (paste), mushrooms and salt and pepper. Stir until all the ingredients are well mixed.
6 Cover with plastic wrap, and pierce. Microwave on full power for 7 minutes, stirring twice during cooking.
7 Cream the cornflour (cornstarch) with a little water and stir into the pork. Microwave on full power for 1 minute, and stir.
8 Remove from microwave, cover with a 'tent' of foil, and allow to stand for 12 minutes. Serve with buttered noodles and garnish with green pepper and carrot if liked.