Creamy mustard pork

Recipe uploaded by

Phil Vickery

13 ratings

Recipe by Phil Vickery

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.
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.

Adapted from Phil Vickery's booklet, Pork & Spice, for British Meat, see www.meatmatters.com

Per serving (for 2)

522 kcalories, protein 44g, carbohydrate 11g, fat 34 g, saturated fat 15g, fibre 3g, salt 0.89 g

Latest comments and suggestions

• el-tio

  01 December 2007

  el-tio rated and commented on this recipe

  

  tasty quick and easy

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Eveskitchen

  11 February 2008

  Eveskitchen commented on this recipe

  This is rather a splendid dish. Quick, easy and very tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Moosepup

  16 February 2008

  Moosepup rated and commented on this recipe

  

  This is something of a standby in our house, for days when time or motivation (or both) are in short supply. Very easy, but tasty and interesting enough for a satisfying dinner.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DomesticLou

  19 February 2008

  DomesticLou rated and commented on this recipe

  

  This was great. I don't usually find that dishes this quick have that much depth of flavour. I used fat free greek yoghurt instead of creme fraiche so took the pan off the heat for a while in order to be able to make the sauce without it splitting. And I served with mashed swede instead of rice. I wasn't sure how basil & mustard went together but they really do.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vivienne

  09 April 2008

  vivienne rated and commented on this recipe

  

  This was very easy, perfect for a recent dinner party.Will use this recipe again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• F1madxxx

  11 April 2008

  F1madxxx rated and commented on this recipe

  

  Very quick and very tasty...made this quite a few times.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Kerrieliz

  19 May 2008

  Kerrieliz rated and commented on this recipe

  

  We thought it could have handled more garlic and/or mustard for depth of flavour. Very easy though, a good stand-by.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• woozle

  18 June 2008

  woozle rated and commented on this recipe

  

  Really good quick dish that has become a regular pork meal in our household. My fiance even managed to cook this perfectly and he's very inexperienced at cooking :)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• maverick

  15 July 2008

  maverick commented on this recipe

  A winner! loved it. The basil goes so well with the other flavours surprisingly. I added more garlic for extra flavour and made with thick cut pork chops, just seasoned and browned them in the pan and cooked for a few mins each side and left them to rest whilst i made the sauce and then put them back in to heat through. Lovely, we served with buttered new potatoes and steamed spinach. Definatley will make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• RockBun

  08 December 2008

  RockBun commented on this recipe

  I made this for dinner last night and we enjoyed it. Good recipe and easy to make

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• vicki

  19 January 2009

  vicki rated and commented on this recipe

  

  Simple and Yummy. I used English mustard and that gave it a zing. Served it with sweet potatoe and potatoe mash.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• FrannyGirl

  26 January 2009

  FrannyGirl rated and commented on this recipe

  

  This was so tasty I cooked a couple of evenings ago and it was a hit with my hubby he asked for seconds. So quick and easy to cook and well definitely be cooking it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CMcK

  03 March 2009

  CMcK rated and commented on this recipe

  

  Didn't have wholegrain so used dijob mustard - still delicious. Served on top of leek-mash. Fab!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• alyssa

  04 May 2009

  alyssa rated and commented on this recipe

  

  Yummy.. I used diced chicken fillets and english mustard instead. But the next time I do it I would fry the chicken first and set it aside. Then cook the onion, garlic and mushroom and put the chicken back in... but overall this is nice.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• deniz

  11 May 2009

  deniz commented on this recipe

  very tasty

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• feefeescotty

  07 June 2009

  feefeescotty commented on this recipe

  Simple but nice will be having this again

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• feefeescotty

  07 June 2009

  feefeescotty commented on this recipe

  Arghhhhh made this for 5 for tea only 3 in so thought i would have one for luch tomorrow. How wrong was I ?????? It must be good

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• sal

  17 August 2009

  sal rated and commented on this recipe

  

  quick and easy dish when limited on time, i have also used dijon mustard in this receipe and works just as well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• nicolao74

  23 October 2009

  nicolao74 rated and commented on this recipe

  

  Really simple with very few ingredients but I really enjoyed it. Will definately be doing this one again as a quick midweek dinner.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1563/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp olive oil
• 350g pork fillet, thinly sliced
• 1 large onion , thinly sliced
• 1 garlic clove , crushed
• 100g chestnut or button mushrooms , sliced
• 100ml/3½ fl oz crème fraîche
• 1 rounded tbsp wholegrain mustard
• a good handful of fresh basil

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 2 - 3

Preparation and cooking times

Ingredients

• 1 tbsp olive oil
• 350g pork fillet, thinly sliced
• 1 large onion , thinly sliced
• 1 garlic clove , crushed
• 100g chestnut or button mushrooms , sliced
• 100ml/3½ fl oz crème fraîche
• 1 rounded tbsp wholegrain mustard
• a good handful of fresh basil

Per serving (for 2)

522 kcalories, protein 44g, carbohydrate 11g, fat 34 g, saturated fat 15g, fibre 3g, salt 0.89 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk