Spicy Pork And Peach Casserole - cooking recipe

Ingredients

500 g red peppers, deseeded and cut into strips
500 g onions, peeled and cut into rings
1 kg pork tenderloin, cut into chunks
1 tbsp oil
300 ml vegetable stock
1/2 tsp cayenne pepper
850 g tinned peach halves
200 ml sweet chilli sauce
200 g whipping cream
3-4 stalks parsley

Preparation

Heat oil in a large Dutch oven. Season pork then sear over high heat until browned on all sides, around 3 mins. Add peppers and onions. Saute for 1-2 mins. Deglaze pan with stock, scraping browned bits off bottom. Bring to a boil then add cayenne pepper and season. Reduce heat and simmer for about 20 mins, stirring occasionally.
Add peaches, reserved peach juice, chili sauce and cream. Season. Warm through then serve garnished with parsley.