I know, I'm hitting the creamy sauces hard at the moment, but January, in my mind is not the time to be eating salads! Not when the weather outside is freezing.
As you will see below I served this super easy dish with noodles and wilted spinach - so at least that bit was healthy. I suppose you could use half fat creme fraiche if you really wanted to.
400g Pork Tenderloin, sliced
150g Chestnut Mushrooms, sliced
100ml Chicken Stock
1/2 TBSP Wholegrain mustard
3 TBSP Creme Fraiche
Juice half lemon
Handful chopped parsley
Step 1: Heat some oil in a frying pan and brown pork pices and mushrooms, then remove and set aside
Step 2: Pour stock and mustard into pan and bring to simmer then add creme fraiche. Add pork mixture back into pan and cook in sauce for 4 minutes.
Step 3: Squeeze in lemon juice and throw in parsley.