creamy-pork-pear-cassoulet

Pork loin and pear slices in a cider and double cream sauce make for a wonderful autumnal dinner for four

STEP 1
Heat half the oil in a medium saucepan or flameproof casserole over a high heat. Season the pork and fry for 3-4 mins, then transfer to a plate. Reduce the heat to medium and add the remaining oil and onion. Soften for 8 mins, then add the garlic and fry for another 2 mins.
STEP 2
Add the sage and flour, stir and cook for 1 min. Increase the heat, then pour in the cider and bubble for 4 mins. Return the pork and juices to the pan, season, then reduce to a simmer and cover. Cook for 10 mins.
STEP 3
Add the pear slices, stir and cook for another 10 mins. Stir through the cream, season, then divide between bowls and serve with crusty bread.