Pork with tomatoes and red wine
35g (12 oz) pork tenderloin or fillet cut into strips
1 large onion chopped
400g (14 oz) can chopped tomatoes with herbs
150ml (1/4 pt) red wine
1 tbsp tomato puree
150ml (1/4 pt) hot vegetable stock
1 tsp dried Italian mixed herbs
225g (8 oz) mushrooms
2 courgettes, sliced thickly
2 tsp cornflour
Dry fry the pork and onions for 5 mins, then stir in the canned tomatoes, red wine, tomato puree, stock, herbs, mushrooms and courgettes. Bring to the boil, then cover and simmer for 15 mins.
Blend the cornflour with a little water to make a paste and stir into the pork mixture, simmer uncovered, for 1-2 mins for sauce to thicken, season and serve.
We tend to have it with steamed rice and spring onions.
3 years ago