Pork Apricot à la Crème

Serves: 4


1 pork fillet, cut in strips
2 tblsp flour
salt and pepper
2 small onions, chopped
2 oz/50g butter
2 oz/50g mushrooms, chopped
1 bay leaf
1 teacup Shloer grape juice or white wine
grated rind of 1 small orange, optional
1 small can apricots, drained
2 tblsp double cream


1. Dip pork strips in seasoned flour.
2. Fry onions in butter and add pork.
3. Add mushrooms, bay leaf and grape juice or wine.
4. Place lid on pan and simmer for 20 minutes.
5. When cooked, add orange rind and chopped apricots.
6. Cool slightly and stir in double cream.
7. Serve on a bed of rice.

Flora Macleod, Dumbarton