Recipes: Mustard pork with spinach

Try this pork dish, made special with a speedy, creamy sauce and perked up with a dollop of mustard

Ingredients

• olive oil
• pork tenderloin fillet, about 300g, 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

  

  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 creme fraiche.
  2. Return the pork to the pan and simmer for 4-5 minutes until just cooked through. Season and add the lemon juice and parsley. Meanwhile steam the spinach, divide between 2 plates then top with the pork and sauce.

  Per serving

  243 kcalories, protein 37,9g, carbohydrate 2,4g, fat 9,1 g, saturated fat 2,3g, fibre 2,6g, salt 1,01 g