Olive Magazine

Mustard pork with spinach

Published: March 25, 2015 at 3:05 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

A delicious but quick and easy pork dish. Make for midweek and serve on a bed of spinach. The sauce is a classic midweek solution, made with chicken stock, creme fraiche and wholegrain mustard. You'll soon be making this on a regular basis as it's such a winning meal for two

Nutrition:
NutrientUnit
kcal243
fat9.1g
carbs2.4g
fibre2.6g
protein37.9g
salt1.01g
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Ingredients

  • olive oil
  • t about 300g pork tenderloin fillet, fat completely trimmed and sliced
  • ½ tbsp wholegrain mustard
  • 100ml chicken stock
  • 2 tbsp half-fat crème fraîche
  • ½ lemon, juiced
  • a small bunch parsley, chopped
  • 200g spinach

Method

  • STEP 1

    Heat a large non-stick frying pan until hot and add 1 tsp olive oil. Quickly brown the pork slices all over in batches and scoop out. Add the mustard and chicken stock, bring to a simmer then whisk in the crème fraîche. Return the pork to the pan and simmer for 4-5 minutes until just cooked through. Season and add the lemon juice and parsley.

  • STEP 2

    step 2

    Meanwhile steam the spinach, divide between 2 plates then top with the pork and sauce.

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