Ingredients
10 total- 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
Method
5 stepsStep 1
Heat the oil in a large frying pan over a medium heat. Season the pork discs on both sides, then add to the pan and cook for 5 mins, undisturbed. Turn and cook for 5 mins more, then remove to a plate and cover with foil to retain some heat.
Step 2
Add the garlic and caraway to the same pan; cook for 1 min until fragrant. Add the wine and stir with a wooden spoon, scraping up any bits caught on the base. Turn down the heat and simmer until the wine has reduced by around half.
Step 3
Stir in the crème fraîche, mustard and lemon juice, then simmer for 2-3 mins until the sauce has thickened slightly.
Step 4
Return the pork to the pan and cook for a few mins, turning to coat in the sauce.
Step 5
Season to taste with sea salt and black pepper, then scatter over the lemon zest and chives, and serve immediately.