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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.

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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