serves 4
ingredients
350g/12oz lean pork fillet
1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
25g/1oz plain flour
2 tablespoons tomato purée
400ml/14fl oz chicken stock
100g/4oz button mushrooms, sliced
1 large green pepper, seeded
and diced
1⁄2 teaspoon ground nutmeg
4 tablespoons low-fat Greek-style
yogurt
salt and freshly ground black pepper
• Trim away any excess fat and silver skin from the pork, then cut the meat
into slices 1cm/1⁄2in thick.
• Heat the oil in a large saucepan, and gently sauté the pork, onion and
garlic for 4–5 minutes until lightly browned.
• Stir in the flour and tomato purée, pour in the stock and stir to mix
thoroughly. Add the mushrooms, green pepper and nutmeg. Season with
salt and pepper. Bring to the boil, cover and simmer for 20 minutes until
the pork is tender and cooked through.
• Remove the pan from the heat and stir in the yogurt. Serve the pork and
sauce immediately, on a bed of boiled rice.
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