Creamy pork cassoulet with pears

• vegetable oil↗2 tbsp tbsp
• pork tenderloin↗400g g

  cut into strips

• medium onions2

  sliced

• garlic cloves↗2

  minced

• sage leavessmall pack

  chopped

• plain flour↗2 tbsp tbsp
• bottle of apple or pear cider500ml ml
• medium pears2

  cored and each cut into 8 slices

• heavy cream100ml ml
• crusty bread↗

  for serving

Step-by-step instructions

1. 1

   Heat half the oil in a medium pot or oven‑proof casserole over high heat. Season the pork and fry for 3‑4 minutes, then transfer to a plate. Reduce heat to medium, add the remaining oil and the onions. Braise for 8 minutes, then add the garlic and fry for another 2 minutes.

2. 2

   Add the sage and flour, stir and cook for 1 minute. Increase the heat, then pour in the cider and bring to a boil for 4 minutes. Return the pork with its juices to the pot, season, reduce to a gentle simmer, cover and cook for 10 minutes.

3. 3

   Add the pear slices, stir and cook for another 10 minutes. Fold in the cream, season, then divide among plates and serve with crusty bread.