Madeira Pork With Mangetout
|Oil/Null||2 Tablespoon (Null)|
|Mange-tout/Null||6 Ounce, topped and tailed (185 Gram, Snow Peas)|
|Butter/Null||1 Ounce (30 Gram)|
|Pork tenderloin/Null||1 Pound, sliced (500 Gram)|
|Shallot/Null||1 , finely chopped (Null)|
|Garlic/Null||2 Clove (10 gm), sliced (Null)|
|Madeira/Null||4 Fluid Ounce (125 Milliliter Or 1/2 Cup)|
|Double cream/Null||4 Tablespoon (Thick Cream)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
1. Heat 1 tablespoon oil in a large frying pan or wok. Add the mange tout (snow peas) and stir-fry for 1 minute. Transfer to a plate and set aside.
2. Add the remaining oil and the butter to the pan, heat until sizzling, then add the pork, shallot and garlic. Stir-fry for 3 minutes until the pork is sealed on all sides.
3. Add the Madeira to the pan and cook over a high heat for 2-3 minutes until the juices are slightly reduced. Stir in the cream and mange tout (snow peas) and heat through gently. Season with salt and pepper to taste.
4. Serve immediately, garnished with parsley or chervil sprigs, with new potatoes or pasta to accompany.