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Priscilla’s Pears, Pork and Mustard Cream

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TRH Priscilla's Pears, Pork and Mustard Cream

6 pork steaks about 200g each
salt and freshly ground black pepper
olive oil for frying
2 firm ripe pears peeled and roughly chopped
3 medium leeks white part only, finely chopped
5 ml butter
10 ml runny honey
2 cloves garlic, crushed
1½ cups cream
30 ml sweet sherry
15 ml wholegrain mustard
3 tbls chopped chives

Season pork strips with salt and pepper.
Heat oil in a saucepan, lightly fry the pork in small batches and set aside.
Add the pears to the same pan.
Stir-fry for 3-4 minutes, remove from the pan and add the leeks, butter, honey and garlic. Cook gently till leeks are soft but not brown.
Add the cream and sherry cook for 3 minutes and add pork and pears back to the pan.
Heat through and stir in the mustard and serve.

Recipe credit: Jenny Morris
Prepared, Tried & Tested by: Priscilla Huxford

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