Creamy mustard pork
- Phil Vickery
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Serves 2 - 3
Easy
Total time: 25 mins
Ready in about 25 minutes
A star rating of 4.3 out of 5.41 ratingsRate
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A delicious recipe to add new dimensions of flavour to pork - also works well served with noodles
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Ingredients
Nutrition
Units:
MetricUS
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1 tbsp olive oil
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350g pork
fillet, thinly sliced
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1 large onion
thinly sliced
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1 garlic clove
crushed
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100g chestnut or button mushrooms
sliced
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100ml/3½ fl oz crème fraîche
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1 rounded tbsp wholegrain mustard
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a good handful of fresh basil
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Nutrition: per serving (for 2)
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kcal522
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fat34g
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saturates15g
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carbs11g
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sugars0g
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fibre3g
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protein44g
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salt0.89g
low
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Method
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step 1
Heat the oil in a large frying pan. Add the pork and fry for 2 minutes over a high heat. Toss in the onion, garlic and mushrooms and cook for 4-5 minutes, stirring occasionally.
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step 2
Stir in the crème frâiche and mustard, then tear in the basil. As soon as the crème frâiche has gone runny, remove the pan from the heat. Serve with rice and seasonal vegetables.
Recipe from Good Food magazine, March 2004
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A star rating of 4.3 out of 5.41 ratings
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