Simmered Pork With Sherry Sauce
|Boneless pork||1 Pound|
|Dried rosemary||1 Tablespoon|
|Onion||1 Medium, chopped|
|Tomatoes||5 , skinned, seeded|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Plain all purpose flour||2 Teaspoon|
|Unsweetened evaporated milk||4 Tablespoon|
Brush the pork on all sides with a little of the oil and sprinkle with salt, pepper and rosemary.
Heat a browning dish for 6-8 minutes, following the manufacturer's instructions.
Add the remaining oil and tilt the dish to make sure the base is evenly covered.
Put the pork in the dish and cook on HIGH for 3 minutes.
Turn the meat and cook on HIGH for a further 3 minutes.
Add the onions and tomatoes to the meat and cook on HIGH for 3 minutes.
Pour over the sherry and 1 cup (250 ml/8 fl oz) of hot water.
Cover and cook on HIGH for 15 minutes.
Turn the meat and cook for 5 minutes.
Transfer to a plate.
Mix the flour with the evaporated milk.
Puree the cooking liquid with the flour and milk in a food processor.
Return to the dish and cook on HIGH for 3 minutes.
Carve the meat into slices and add to the sauce.
Heat on HIGH for 5 minutes.