A delicious recipe to add new dimensions of flavour to pork – also works well served with noodles
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
Method
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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.
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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.