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 Buy ingredients

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

Serves 2

Total time required 21 mins

• Preparation time: 5 mins
• Cooking time: 16 mins