Pork with mustard cream sauce
You can substitute crème fraîche instead of cream for a healthier alternative.
Serves: 4
Ingredients
- 2 tbsp olive oil
- 4 pork loin steaks
- 1 garlic clove, chopped
- 6 spring onions
- 120ml white wine
- 1 tsp chopped fresh sage
- 2 tsp cornflour
- 2 tbsp milk
- 2 tbsp wholegrain mustard
- 90ml double cream/ crème fraiche
Method
- Heat oil in a heavy-based pan and fry pork for 2 mins both sides until turning brown.
- Add garlic and spring onion and fry for 1 min.
- Add wine, sage and seasoning, cover and cook for 4-5 mins.
- Mix cornflour and milk together, add to the pan with mustard and cream, bring to boil, stirring for 2 mins until thick.
- Serve with baby potatoes.
