Spiced Pork with Apricot Sauce and Almonds

Spiced Pork with Apricot Sauce and Almonds

Points per serving 4½
Serves 4


5 spray low-fat cooking spray
500 g Pork Fillet, Raw, lean, sliced
1 large onion(s), thinly sliced
150 ml cider, dry
150 ml apple juice, unsweetened (1/4 pint)
1 portion stock cube, vegetable
1 teaspoon grated ginger root, fresh
5 g lemon grass stems, (1 tsp) finely chopped
200 g apricots, fresh, halved and pitted
1 pinch salt
1/8 teaspoon pepper, freshly ground black
15 g almonds, flaked 

Heat a large frying pan and spray with low fat cooking spray. Add the slices of pork fillet and cook for about 1 minute on each side, or until seared and browned. Add the onion and cook for a further 2-3 minutes.

Pour in the cider and allow it to bubble up for a few moments, then add the apple juice, stock cube, ginger and lemon grass. Heat until simmering, making sure that the stock cube has dissolved.

Add the apricots, reduce the heat and cook gently for 12-15 minutes. If the sauce liquid reduces too much, add a splash of water. Check the seasoning, adding salt and pepper to taste.

Serve the pork sprinkled with the almonds.


Notes

You could use lean pork steaks instead of fillet – they tend to be a bit cheaper