Winter is coming and the comfort meals are making an appearance. These types of meals are great for batch cooking and also for leftovers for lunches at work.
Casseroles are a great way to get lots of vegetables into your meals. There are loads of different vegetables you can add, you are not just restricted to the ones we include in our recipes so feel free to add any extras you like.
Some recommended items from our kitchen for this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
- Non stick saucepans.
- Casserole dishes.
**NOTE: just a quick note about the seasoning we use in this dish, we have used a spice kit available from SpiceNTice which have all the spices you need all included in one kit so we don’t need to rummage through the spice cupboard for lots of different ones. Their spice kits and rubs are all Slimming Club friendly (Slimming World, Weight Watchers, Calorie counting etc). For 10% off your order you can use our code HICKMAN10 at the checkout.
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- 1 pork tenderloin, fat removed and cut into bite sized pieces
- 1 large onion, peeled and chopped
- 2 garlic cloves, crushed
- 2 sticks of celery, chopped
- 2 large carrots, chopped
- 2 medium potatoes, roughly chopped
- 1 small swede, chopped
- 1 bell pepper, deseeded and chopped
- 1 chicken stock pot
- 1 white wine stock pot
- 100g dried apricots, halved
- ¼ teaspoon ground ginger
- 3 teaspoons SpiceNTice Italian rub (**See note above about this rub)
- 3 tablespoons cornflour mixed with a little water to make a paste
- Preheat the oven to 190°C.
- In a frying pan add the pork along with 1 teaspoon of the Italian herbs and cook until seared and brown on all sides, transfer to a casserole dish.
- Add all the vegetables, garlic, the rest of the Italian herbs, ginger and the apricots.
- Boil the kettle and make the stock by adding both the white wine and chicken stock pots and making up to 1 litre.
- Pour half the stock into the casserole dish and the other half into the frying pan we fried the pork with to deglaze the pan. Stir the cornflour mixture into the stock that is in the frying pan and heat through until it thickens. Add this to the casserole dish and stir everything together to combine.
- Cover with a lid or tin foil and bake for 1 hr 30 minutes – 2 hours in the centre of the oven or until the vegetables are cooked to your liking and the pork is fully cooked through.
- Serve alongside some tenderstem broccoli and green beans for a nice tasty meal.