Mustard pork with spinach
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
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.