Mustard pork with spinach

  • serves 2
  • A little effort

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.



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


  • 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.

Nutritional Information

  • Kcals 243
  • Fat 9.1g
  • Carbs 2.4g
  • Fibre 2.6g
  • Protein 37.9g
  • Salt 1.01g