1tbsp vegetable oil

12 oz/350 g lean pork fillet, cut into

½ inch/1 cm thick slices

1 onion, chopped

2 garlic cloves, crushed

2 tbsp all-purpose flour

2 tbsp tomato paste

Generous 1 ¾ cups chicken or vegetable stock

Generous 2 cups sliced white mushrooms

1 large green bell pepper, halved, seeded, and diced

½ tsp ground nutmeg

Salt and pepper

4 tbsp low fat natural yogurt,

Plus extra to serve

Freshly cooked rice, to serve

Chopped fresh parsley

Ground nutmeg

Heat the oil in a large, heavy-bottom pan.  Add the pork, onion, and garlic and gently cook for 4-5 minutes, or until they are lightly browned. 

Add the flour and tomato paste, then pour in the stock and stir until mixed thoroughly.

Add the mushrooms, green bell pepper, and nutmeg.  Season to taste and bring to a boil.  Reduce the heat, then cove r and let simmer for 20 minutes, or until the pork is tender and cooked through.

Remove then pan from the heat and stir in the yogurt.

Serve the pork and sauce on a bed of rice, sprinkled with chopped parsley, with an extra spoonful of yogurt and a light dusting of ground nutmeg. 

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