3 tbspn MCT Oil
800g pork fillet (all fat removed cut into 3cm cubes)
1 large onion sliced
1 clove garlic crushed
250g button mushrooms, halved
1 tbspn plain flour
1/3 cup lemon juice
1 cup chicken stock
2 tbspn whole grain mustard
2 tspns honey
1/2 tspn ground cumin
Preheat the oven to warm 170C (325F) Heat 2 tbspns of the oil in a large saucepan and lightly
brown the pork in batches. Transfer to a large casserole dish. Add the remaining tablespoon
of MCT Oil to the pan and cook the onion and garlic until soft but not brown. Add the
mushrooms and cook for 1 minute. Stir in the flour then the remaining ingredients. Bring to the
boil, stirring. Season to taste and spoon the mixture over the pork. Cover and bake for 45
minutes or until tender.
800g pork fillet (all fat removed cut into 3cm cubes)
1 large onion sliced
1 clove garlic crushed
250g button mushrooms, halved
1 tbspn plain flour
1/3 cup lemon juice
1 cup chicken stock
2 tbspn whole grain mustard
2 tspns honey
1/2 tspn ground cumin
Preheat the oven to warm 170C (325F) Heat 2 tbspns of the oil in a large saucepan and lightly
brown the pork in batches. Transfer to a large casserole dish. Add the remaining tablespoon
of MCT Oil to the pan and cook the onion and garlic until soft but not brown. Add the
mushrooms and cook for 1 minute. Stir in the flour then the remaining ingredients. Bring to the
boil, stirring. Season to taste and spoon the mixture over the pork. Cover and bake for 45
minutes or until tender.
Little Leakers
Pork And Mustard Stew