One-Pot Pork Medallions And Apricot Cassoulet
If you're running out of inspiration for simple, tasty midweek meals, you're not alone. This is something new and delicious to try using smashing pork medallions. The warming cassoulet is built around beans, spinach, apricots and prunes for insane flavour and textures. It's all made in one dish, so less fuss and less washing up!
- 1 shallot
- 2 cloves garlic
- 2 tbsp rapeseed oil
- 4 pork medallions
- 2 sprigs thyme
- 400 g tinned butterbeans
- 1/2 tbsp plain flour
- 8 prunes
- 400 ml chicken stock
- 4 apricots
- 150 g spinach
- 2 tbsp double cream
Prep Veg And Brown Pork
Peel and halve the shallots, then peel and crush the garlic.
Season the pork, heat the oil in a large deep frying pan over a high heat and add the meat. Brown very well on both sides before transferring to a plate (they won’t be cooked right through, but nicely browned and the pork flavour will be in the dish from the start).
Add Veg And Beans
Add the shallots, garlic and optional thyme sprigs to the pan. Fry for about 3-4 minutes, moving it in the pan, adding a splash of stock if the garlic starts to burn.
Tip in the beans and the flour and toss everything together.
Pour in the chicken stock, a little at a time, stirring to combine.
De-stone the prunes and toss them into the pan.
Season well, bring to a boil and reduce to a simmer.
Return the pork to pan and simmer gently for 10 minutes, with a lid on.
Finish And Serve
De-stone and chop the apricots into quarters or eighths and add those and the spinach to wilt with the lid on again.
Finish by stirring it all together with the drizzle of double cream.
Serve up so that everyone can dig in at the table!
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