Yet another recipe which included my recently made redcurrant jelly! The bright red jelly has turned out to be a very versatile little condiment and one that is low in histamine which makes me very happy indeed. The final flavour of this dish was heavenly, with a rich and deeply flavoured sauce.
Because I no longer eat flour, I dusted the pork in coconut flour and the result was a subtle hint of sweetness in the final dish. The pork was again sourced from the fabulous Bundarra Farm and was, unsurprisingly, tender and delicate.
Overall, a pretty fabulous dish that required no additional seasoning. Stephanie hits it out of the park again.
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