Pork Fillet With Cider And Coriander
|Pork fillets||1 Pound (450 g, tenderloin)|
|Vegetable oil||30 Milliliter (1 tbsp)|
|Green pepper||1 Small, seeded and sliced into rings|
|Onion||1 Medium, skinned and chipped|
|Ground coriander||15 Milliliter (1 level tbsp)|
|Flour||15 Milliliter (1 level tbsp)|
|Dry cider||1⁄4 Pint (150 ml)|
|Chicken stock||1⁄4 Pint (150 ml)|
1. Trim the pork fillet of all fat and membrane. Cut it into 0.5 cm (14 inch) thick pieces, place between two sheets of greaseproof paper and flatten with a mallet until thin.
2. Put the oil in a shallow ovenproof dish or casserole and microwave on HIGH for about 1 minute. Stir in the pepper and onion, cover with cling film, pulling back one corner to vent, and microwave on HIGH for 5-7 minutes until the vegetables soften.
3. Stir in the flour and coriander and microwave on HIGH for 2 minutes. Gradually stir in the cider and stock and microwave on HIGH for 3-4 minutes, stirring frequently until boiling and thickened. Add the pork, cover with cling film, pulling back one corner to vent, and microwave on HIGH for 5-6 minutes until boiling. Stir. Reduce the setting, microwave on LOW for 7-8 minutes until the pork is tender. Allow it to stand for 5 minutes before serving.