SW recipe: Spring pork casserole

Serves 4
Ready in 1 hour 50 minutes

Ingredients

  • Low-calorie cooking spray
  • 750g pork fillet (tenderloin), all visible fat removed, cut into large chunks
  • 6 back bacon rashers, all visible fat removed, cut into thin strips
  • 1 large onion, chopped
  • 1 large green pepper, deseeded and roughly chopped
  • 2 garlic cloves, crushed
  • 1 level tbsp plain flour
  • 2 tsp mild curry powder
  • 200g can chopped tomatoes
  • 1 tsp dried oregano
  • 200ml boiling chicken stock
  • 2 large leeks, sliced
  • 200g button mushrooms, halved
  • Boiled dried rice, to serve

Method

Preheat the oven to 180°C/fan 160°C/gas 4.

Spray a large non-stick casserole pan with low-calorie cooking spray and place over a high heat. Add half the pork and brown on all sides then transfer to a plate and repeat with the rest of the pork. Fry the bacon briskly for 2 minutes and set aside with the pork.

Add the onion, green pepper and garlic to the pan along with 2 tbsp water. Cover, reduce the heat to low and cook for 10 minutes or until soft. Uncover and stir in the flour and curry powder, followed by the tomatoes, oregano, stock, ½ tsp salt and some pepper. Bring to the boil over a high heat, stirring, then stir in the pork, bacon and leeks. Cover again and cook in the oven for 1 hour.

Remove the pan from the oven and stir in the mushrooms. Cover again, return to the oven and cook for a further 30 minutes or until the pork is meltingly tender. Serve hot with the rice.

 

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.


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