Gingered Pork with Apples and Cider

(SERVES 4)

• 450 g/1 1b pork fillet, thinly sliced
• 1.5 ml/ ¼ tsp ground ginger
• A good pinch of mixed (apple-pie) spice
• 1 small onion, thinly sliced
• 2 eating (dessert) apple, cored and sliced
• 25 g/1 oz/2 tbsp low-fat spread
• 150 ml/ ¼ pt/ 2/3 cup cider
• 150 ml/ ¼ pt/ 2/3 cup low-fat single (light) cream
• Salt and freshly ground black pepper
• 1 green (bell) pepper, cut into thin rings

To Serve:

• Fluffy Mashed Potatoes
• Green beans

Sprinkle the meat with the spices. Fry (sauté) the onion and apple in the low-fat spread for 2 minutes. Add the pork and stir-fry for 3 minutes until browned on all sides. Add the cider and simmer for about 5 minutes until the pork is tender. Boil rapidly for 1 minute, if necessary, to reduce the cider by half. Stir in the cream and season to taste. Do not allow to boil again. Meanwhile, cook the pepper rings in boiling water for 3 minutes. Drain. Spoon the pork and sauce on to warmed plates and garnish with the pepper rings. Serve with Fluffy Mashed Potatoes and green beans.