pork in a cider and crème fraiche saucerating:
6 boneless pork loin steaks cut into thin slices (they ended up quite small as I trimmed all the fat off so 6 were needed)
1 small tub crème fraiche
freshly grated parmesan
½ cup cider
10 mushrooms sliced
4 shallots finely chopped
3 cloves garlic, sliced
1 tsp Italian dried herbs
1 glass cider
Fry the shallots and garlic to soften. Add in the pork and cook until it starts to colour and add in the mushrooms, herbs and the cider. Cover and simmer. When the pork is tender, take the pan off the heat and add the creme fraiche.
If the sauce is too runny, add in a handful of parmesan.
Serve over linguine with more parmesan on top.