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Pork Stroganoff with Leeks and Mustard

Pork Stroganoff with Leeks and Mustard

Pork Stroganoff with Leeks and Mustard

Our new Hampshire breed free range pork is tender and tasty – perfect for a warming supper in 20 minutes.

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Instructions

  1. 1

    In a large frying pan, heat the butter and oil, add the leek and saute for 2-3 minutes until just softened. Transfer to a plate using a slotted spoon. Add the pork to the hot pan and fry quickly for 6-7 minutes until lightly browned. Add the wine and allow to reduce slightly by simmering for 2-3 minutes.


  2. 2

    Meanwhile, open the tub of Crème fraiche and stir in both mustards. Add this mixture to the pork, stir, then return the leeks to the pan and mix in. Cook for 2-3 minutes until the cream has thickened slightly, the pork is thoroughly cooked and the juices run clear when pierced with a fork. Stir in the tarragon and season with freshly ground black pepper. Serve immediately, with rice.


Ingredients

  • 1 tsp English Mustard
  • 25g Unsalted Butter
  • 2 tbsp Fresh Tarragon, chopped
  • 2 tsp Olive Oil
  • 1 Leek, sliced thinly and washed
  • 350g Pork Tenderloin, cut into thin strips
  • 2 tsp Wholegrain Mustard
  • 200ml Crème Fraiche
  • 100ml Dry White Wine

Serves 2

Total time required Total time:

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Recipe published with permission from Waitrose

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