Pork fillet in red wine and cranberry sauce
- 450g pork tenderloin, cut into 8 slices
- 500g potatoes, peeled and chopped
- 2 1/3 cups cauliflower florets
- 1/2 cup red wine
- 4 tablespoons cranberry sauce
- 1 tablespoon olive oil
- 350g dark green leafy vegetables (eg spinach, kale or cabbage), shredded
- 1 teaspoon crushed garlic
- 2 tablespoons reduced-fat soured cream
- Chopped fresh parsley, to garnish (optional)
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1 Season the pork with ground black pepper and set aside. Put the potatoes in a large pan, cover with water and boil over a high heat for 10 min. Add the cauliflower and cook for 4–5 min until tender. Drain, return to the pan and cover.
2 Meanwhile, to make the sauce, put the wine, cranberry sauce and 3tbsp water in a small saucepan over a medium heat. Bring to the boil, then reduce the heat to low and simmer for 10 min or until the sauce thickens. Set aside.
3 Heat half the olive oil in a large non-stick frying pan over a medium-high heat. Add the pork and cook for 3–4 min on each side until cooked through. Transfer to a plate (leave the pan on the heat), cover with foil and set aside to rest.
4 Put the shredded greens, garlic and remaining olive oil in the hot frying pan used to cook the pork. Cover and cook for 2–3 min until the greens have just wilted.
5. Add the soured cream to the potatoes and cauliflower, then mash. Season with black pepper.
To serve, divide the pork, mash and greens among 4 plates. Pour the sauce over the pork, garnish with parsley, if using.
Nutrition Info (per serve)
Total fat 9.2g
–Saturated fat 2.7g
Dietary fibre 6.6g
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