Pork in a Tomato Sauce

Pork in Tomato Sauce

 

A blend of sweetness and tartness added to a tomato base makes a very tasty sauce for this pork dish. It is easy to prepare and is cooked in one pan. Just add sautéed courgettes.

 

Pork in a Tomato Sauce
Prepares: 4 servings
 
  • Preparation time: About 30 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • 4 boneless pork chops or tenderloin cut into four portions
  • 1 tbsp oil
  • 1 onion, peeled and chopped
  • 600g/l lb 4 oz baby potatoes
  • 2 tbsp muscovado or dark brown sugar
  • 2 tbsp redcurrant jelly
  • 2 tbsp red wine vinegar
  • ½ pint/300ml tomato passata*
  • sprigs of thyme, optional

  • *As an alternative to passata, chopped/diced tomatoes can be used

  • To serve
  • Accompany with sautéed courgettes/zucchini

  • Equipment
  • A large, deep sided, frying pan with lid.


  1. Method
  2. Heat the oil in the pan over a medium heat. Brown the pork for 2–3 minutes on each side and then set aside.

  3. Turn the heat down to low and add the onions to the pan and cook for about 5 minutes. They just need to be softened, not browned.

  4. Add the potatoes to the pan and stir to coat them (add more oil if necessary). Turn the heat to a medium-low and cook for 3 minutes.

  5. Stir in the sugar, jelly, vinegar and passata, add the pork and a few sprigs of thyme, if using.

  6. Cover and simmer for 25–30 minutes until the potatoes are cooked through.

  7. For courgettes/zucchini
  8. Cut into rounds and toss in a little virgin oil. Sauté for about 3 minutes turning frequently.

Farmhouse Vegetable Soup

Farmhouse Vegetable Soup

 

This vegetable soup is full of goodness, blending cauliflower, carrots, celery, and onions. Perfect for a cold winter’s day. Just serve with some crusty bread and a slice of your favourite cheese.

 

Farmhouse Vegetable Soup
Prepares: 6–8 servings
 
  • Preparation time : 25 minutes
  • Cooking time: 45 minutes

  • Ingredients
  • 2 large onions
  • 1 small cauliflower
  • 2 medium carrots
  • 2 sticks celery
  • 40g (1½ oz) butter (3 tbsp)
  • 1.2 litres (40 fl oz) homemade stock* (5 cups)
  • 120ml (4 fl oz) natural yogurt (½ cup)
  • salt and pepper


  1. Method
  2. Peel and finely chop the carrots and onions, chop the celery sticks and break the cauliflower into florets.

  3. Melt the butter in a large heavy-bottomed saucepan, add the vegetables and stir to coat. Cook the vegetables over a low heat, stirring occasionally, until they start to soften, about 10 minutes.

  4. Add the stock, season with salt and pepper and bring to the boil. Reduce the heat and simmer for 30 minutes.

  5. Strain the vegetables, reserving the liquid. Purée the vegetables and return to a clean saucepan. Stir in the reserved cooking liquid and then stir in the yogurt. Reheat gently but do not let it boil.

  6. Tip
  7. * If there is no homemade stock to hand, use a good commercial stock. I always check the ingredients of commercial stock as they can have a lot of sodium in them as well as other additives which I would rather not use – sort of defeats the point of making home-made soup. In the U.K. I tended to go for the organic stock cubes and in Canada I have found 'Better Than Bouillon' to be really good.

Updated: March 8, 2017