Ingredients
- cauliflower ½, cut into florets
- butter
- milk
- olive oil
- lean pork escalopes 2
- wholegrain mustard 1 tbsp
- half-fat crème fraîche 2 tbsp
- spinach 100g, steamed to serve
Method
-
Step 1
Steam the cauliflower until very tender, then whizz to a smooth purée with a small knob of butter and a splash of milk.
-
Step 2
Heat 1 tbsp oil in a non-stick pan. Fry the pork on both sides until golden and cooked through. Add the mustard and crème fraîche to the pan with a splash of water and stir until you have a sauce.
-
Step 3
Serve the pork with the spinach and the cauliflower mash on the side.
Nutritional Information
- Kcals 358
- Fat 19.2g
- Carbs 6.4g
- Fibre 3.6g
- Protein 40.3g
- Salt 0.66g