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

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.