This is another dinner I don’t think we have ever had and another dinner that I think will become a firm favourite in our house. Both the kids ate it and it would be lovely with Rice, Pasta or even on top of a Jacket Potato.
We had ours with long grain Rice and Broccoli and it was so good! If you aren’t a fan of Mustard you could leave it out or not add as much but it really adds to the flavour and makes it a bit next level!
For 4 people you will need:
- 1 Tenderloin or Pork
- 1 diced Onion (I used frozen from Asda)
- 2 handfuls of sliced Mushrooms (again I used frozen from Asda)
- 2 tsp of Garlic (frozen again!)
- 500ml Chicken Stock
- 150g Creme Fraiche
- 1 level tbsp Wholegrain Mustard
Trim the Pork Fillet of any visible fat and sinew then cut into strips.
Sweat the Onion and Garlic with a pinch of Salt and Pepper for 5 minutes. Add the Mushrooms and fry for a further 5 minutes, if using the frozen variety I cook till the moisture has reduced right down.
Add the Pork with a little more Salt and Pepper and seal it off.
Add the Chicken Stock and simmer for around 15 minutes until reduced and thickened.
Remove from the heat and stir in the Creme Fraiche and Mustard.
Add chopped Parsley and serve!
So simple and quick with such a good flavour, I think next time I will have it with a Jacket Potato and with a knob of Butter!
Hope you enjoy it!