Serves 4
1 garlic clove, finely chopped (sff)
1 red onion, finely chopped (s) (sff)
1tsp mustard powder
1tbsp tomato puree
Tbsp. sweetener
2tbsp sweetener
2tbsp red wine vinegar
4 pork lions (ff)
100g raspberries (ss) (sff) (1.5 syns when cooked)
Selection of seasonal veg (s) (sff)
In a small saucepan, cook the garlic, onion, mustard, tomato puree, sweetener, red wine vinegar & raspberries, bring to a boil and reduce to ½ the quantity, add 100-150mL hot water and blend with a hand blender, simmer until meal is ready.
Prepare the veg & cook for 5-10 mins depending on what veg is used, drain & keep warm.
Cook the pork in an ovenproof dish sprayed with Fry Light at 180C for 10 mins, turn over and continue cooking until the pork is cooked. Plate up and pour the sauce over the veg & the pork.
Credit: Pete’s Recipe Book