Creamy mustard pork

Recipe uploaded by

Phil Vickery

7 ratings

Recipe by Phil Vickery

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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

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• Eveskitchen

  11 February 2008

  Eveskitchen commented on this recipe

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

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• 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.

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• 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.

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• 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.

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• F1madxxx

  11 April 2008

  F1madxxx rated and commented on this recipe

  

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

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• 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.

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• 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 :)

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• Mr Scout

  15 July 2008

  Mr Scout 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.

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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

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Difficulty and servings

Serves 2 - 3

Preperation 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

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