Pork with Pears

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Ingredients:

• 1 tbs Beerenberg Extra Virgin Olive Oil

• 4 pork cutlets, excess fat trimmed

• 20g butter

• 3 packham pears, peeled, cored, cut into thin wedges

• 1/4 cup Beerenberg Redcurrant Jelly

• 1 tbs water

• 2 bunches English spinach, ends trimmed, washed, dried, thickly shredded

• Salt and freshly ground black pepper

• Pinch of ground nutmeg

Method:

1. Heat the oil in a large heavy-based frying pan over medium-high heat. Add the pork and cook for 4 minutes each side or until golden brown and cooked through. Transfer to a baking dish and cover loosely with foil to keep warm.

2. Melt the butter in the frying pan over medium heat. Add the pears and cook, turning occasionally, for 4 minutes or until light golden brown and just tender. Transfer to a plate. Add the jelly and water to the pan and cook, stirring, for 2 minutes or until jelly melts. Return the pears to the pan and stir to coat in jelly mixture.

3. Cook the spinach in a large frying pan over medium heat, tossing, for 1 minute or until spinach wilts. Season with salt, pepper and nutmeg. Divide the spinach and pork among serving plates and serve with pears and redcurrant sauce.