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- Pork Fillet with Crème Fraîche, Mustard and Caraway Sauce
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Ingredients
- 2 tbsp olive oil
- 1 pork fillet, fat trimmed (around 450g), sliced into 12 x 2 cm-thick discs and flattened slightly by hand to 1.5 cm
- 2 garlic cloves, crushed or grated
- 1 tbsp caraway seeds
- 160ml dry white wine
- 200g half-fat crème fraîche
- 1 tbsp wholegrain mustard (check for gluten free)
- 1 lemon, zested, ½ juiced
- 2 (approx.) pinches sea salt
- 1 small handful chives, finely sliced