Mustard pork with spinach

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• KTC

  11 December 2007

  KTC commented on this recipe

  I've done a very similar recipe and served it on a bed of mashed sweet potato (baked in skins, then peeld and mashed with a little extra creme fraiche) - absolutely delicious

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• aliheaton

  12 December 2007

  aliheaton rated and commented on this recipe

  

  The sauce was a bit too watery for my liking. Would suggest some cornflour is you're not partial to watery sauces.

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• D'hoore

  12 December 2007

  D'hoore rated and commented on this recipe

  

  Replacing the half-fat by fat cream while adding a big spoonflake of sour cream (Normandy, France) or even mascarpone, gives this recipe the push forward it needs...

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• Louise

  13 December 2007

  Louise rated and commented on this recipe

  

  Lovely easy, low-fat recipe. I found the sauce light but tasty and wouldn't add any higher fat creams. Served with pea mash it made a lovely evening meal.

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• Carol

  17 December 2007

  Carol rated and commented on this recipe

  

  This is a lovely recipe but yes the sauce was a bit on the thin side. Very tasty though. May try it with something other than spinach as it was very watery when steamed.

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• Dani

  03 January 2008

  Dani commented on this recipe

  Was really easy to make and was a satisfying meal. I added a splash of Brandy to the sauce to give it more of a kick. I also forgot to get Creme Fraiche so used Greek Yoghurt instead which seemed to do the trick. I also found the sauce a bit on the thin side so left it to reduce for longer and it seemed to thicken. Have made it a few times since.

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• nikweston22

  09 January 2008

  nikweston22 rated and commented on this recipe

  

  I also found the sauce too watery so added some cornflour. It was really quick and easy to make. The pork was lovely and tender and went well with the spinach, but we weren't keen on the sauce, it was too acidic.

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• Olwen

  14 February 2008

  Olwen rated and commented on this recipe

  

  As weight-watcher, I use lowfat yoghurt bound with tsp cornflour to prevent curdling. I drain spinach in sieve, using wooden spoon to squeeze out excess water. Tasty with root veg. puree.

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• M

  15 February 2008

  M rated and commented on this recipe

  

  I used full fat creme fraiche, and left it to simmer for a few minutes longer, which reduced and thickened the sauce. I'll definiteley have this again, it was lovely.

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• Val

  04 March 2008

  Val rated and commented on this recipe

  

  I served this with broccoli (that's what was in the fridge). Like other reviewers I found the sauce to be a bit on the thin side so I added a little cornflour. A tasty week day dinner. Will probably make this again.

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• Sarah

  11 March 2008

  Sarah rated and commented on this recipe

  

  Will definitely do again! Guessed at mustard quantity (2 tablespns) and added a good splash of pinot grigio to the sauce and left it to reduce longer - lovely! Served with gnocchi, it was really tasty comforting food.

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• Jen

  01 April 2008

  Jen rated and commented on this recipe

  

  Very good, enjoyed the parsley in the sauce (which was a bit thin). Wilted the spinach in the sauce rather than steaming separately, which worked fine.

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• Carol

  20 April 2008

  Carol commented on this recipe

  I have made this again (twice) since my comments above, this time I put the spinach in a pan with a tiny amount of water (about 2 tbsp) and some chopped garlic - it was lovely after cooking for a few minutes pereft! The sauce was quite thick on one occasion so didn't need any help with cornflour, but the next time it was thin so added some cornflour and it was perfect. Hubby wants me to cook it for a dinner party but I am not too sure as it is a little fiddly, and being cooked last minute, I prefer to have everything under control when we have guests!

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• honeybee

  30 April 2008

  honeybee rated and commented on this recipe

  

  Much enjoyed!

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• Moosepup

  11 June 2008

  Moosepup rated and commented on this recipe

  

  This is a cracker, particularly when you're trying to shoehorn a few low fat options into the rotation! I followed the recipe precisely (in spite of my all-consuming need to dollop a load of double cream into the pan), and it turned out really well. Will become a regular, I feel.

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• beckyv

  03 July 2008

  beckyv rated and commented on this recipe

  

  Made this as a quick midweek dinner. Lovely filling recipie. Used Tesco half fat creme fraiche and tesco wholegrain mustard. Sauce wasent too thin for me but was for partner so added cornflour as suggested. Recepie didnt need the parsley. Served with mustard mash and garden peas.

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• naughty rabbit

  31 July 2008

  naughty rabbit rated and commented on this recipe

  

  Very nice - I added onions and mushrooms at the start and left them in the pan. I didn't find the sauce watery at all, in fact I added a bit more water because there didn't seem enough sauce for two of us.

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• Tufftey

  01 January 2009

  Tufftey rated and commented on this recipe

  

  We've also made this with pork chops (cooked for a little longer), sweated off some leeks at the same time , added stock and then added a good dollop of creamed cheese with garlic (low fat variety if watching your weight).

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• michellecchan

  15 January 2009

  michellecchan rated and commented on this recipe

  

  recipe was lovely but would have liked more sauce. I added more creme fraiche then stated on the recipe which made it nice and thick, should have added more stock though. Served with mash potato, went down a treat.

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• Georgiegirl

  29 January 2009

  Georgiegirl rated and commented on this recipe

  

  This a great meal, I would definitely agree with adding a tsp cornflour mixed into a paste to thicken the sauce, it does depend on how thick you like your sauces but I found it too watery. Apart from that oh what a fab meal, I had enough for lunch the next day and as does most food, tasted even better.

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http://www.bbcgoodfood.com/recipes/4891/

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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

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 20 minutes

Low-fat

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

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

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