Recipe: Pork in a piquant sauce

Left over gravy as well as roast pork? Either use the gravy as a base for soup or in this recipe.

Half pint of gravy
1 small onion finely chopped
1tbsp oil
2 tsp capers chopped
1tsp mustard (Dijon or whole grain)
2 tbsp redcurrant, or similar, jelly
2tbsp red wine
Sliced cooked pork (enough for 4 people)

Gently fry onion in oil until beginning to brown. Add all other ingredients (apart from the meat) and cook gently until the jelly has melted. Put the slices of meat in the base of a shallow oven-proof dish (single layer or slightly overlapping) and pour over the sauce. Heat through in oven preheated to 180C for 15 minutes.

Server with boiled small potatoes and seasonal vegetables.