Mustard pork with spinach

Name: Mustard pork with spinach
Total time: 20 min
Yield: Serves 2
Cuisine: British
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

Janine Ratcliffe

Published: March 25, 2015 at 3:05 PM

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Serves 2

A little effort

Total time: 20 mins

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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

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Ingredients

Nutrition

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

Nutrition: per serving

kcal243
fat9.1g
carbs2.4g
fibre2.6g
protein37.9g
salt1.01g

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 in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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