Baked Creole

The original recipe I have used pork fillets, but I have found that it works just as well with pork tenderloin. I usually serve this with roast potatoes and a selection of steamed vegetables.

• Cut the pork into thin slices
• add some salt and pepper to the flour, then toss the tenderloin strips in the mixture.
• Fry in the some of the butter until the strips are golden brown, transferring to plate when finished.
• Fry the onion in the remainder of the butter, until it is golden brown.
• Arrange the pork in a casserole dish.
• Cover with the fried onion, tomatoes, celery and the green pepper.
• Add the tomato juice and cover the casserole dish with lid.
• Bake in a preheated oven (350°F/180°C/Gas Mark 4) for 1 hour.
• Then remove the lid and continue to cook in over for a further 15 minutes

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