Use up leftover Christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash
Prep:15 mins
Serves 4
1 tbsp plain flour500g pork tenderloin, sliced into steaks1 tbsp oil2 red onions, cut into wedges400ml chicken stock4 tbsp cranberry sauce1 tbsp honey
STEP 1Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.STEP 2Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.
