Mustard pork with spinach - olive magazine. | olivemagazine
A delicious but quick and easy pork dish. Make for midweek and serve on a bed of spinach. The sauce is a classic midweek solution, made with chicken stock, creme fraiche and wholegrain mustard....
Ingredients
- olive oil
- t about 300g pork tenderloin fillet 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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