Pork and Onions in Madeira

Serves: 4

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Total Time: 35

Prep Time: 15

Cook Time: 20

• 1 tablespoon(s) olive oil
• 4  x 150g pork streaks, fat trimmed
• 1  red onion, finely sliced
• 1 tablespoon(s) plain flour
• 1 teaspoon(s) redcurrant jelly
• 100 ml (3½fl oz) Madeira
• 225 ml chicken stock

Method

1. Heat 1tsp olive oil in a large frying pan. Season the pork steaks on both sides and fry with the red onion for 4-5min on each side until cooked through. Add a drop of water to the pan if the onion starts to burn. Remove the pork and the onion from the pan and keep warm.
2. Heat remaining oil in the pan. Add the flour and cook for 1-2min. Add the redcurrant jelly, Madeira and chicken stock, stirring for 5min or until the liquid is bubbling and has thickened slightly.
3. Return the pork and red onions to the pan and coat in the sauce. Cook for 5min until heated through, then divide among four plates and serve.
4. SERVE WITH...
5. Steamed carrots and 50g (2oz) mashed potato per person.

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