Me and the OH love our pork at the moment so tonight, with the pork out the freezers and all defrosted, I fancied trying something new and easy. I opened my fridge to see what we had that I could use up and popped the following together and it was delicious! The OH couldn’t believe it was so low in point and it was so filling and tasty. If you don’t have any cider to hand I think it would be just as nice without it but it does just add something a little bit different!
Serves 2 = 9sp (previously 12pp) each
200g new potatoes, halved
2 x 150g lean pork loin steak
1 onion, sliced
2 x garlic cloves, crushed
200g (or however many you fancy) mushrooms, sliced
100ml dry cider
1 x bay leaf (optional)
4 x tablespoons Sainsbury’s be good to yourself half fat crème fraiche
2 x teaspoon whole grain mustard
Salt and Black Pepper
Pop your potatoes on to boil in salted water for 20 minutes. While the potatoes are boiling pop your onions, garlic and mushrooms in a frying pan and fry for around 5 minutes in 1kal and a little water until the onions are nice and soft. Then add your cider and bay leaf and cook for a minute or two. Then add your crème fraiche, wholegrain mustard and a splash or boiling water. Turn the heat down and simmer the sauce, stirring every now and then until everything else is ready.
Take a griddle pan, season your pork steak and cook for around five minutes on each side until cooked through. If you don’t have griddle pan just use a normal frying pan. Once cooked take the pork steaks out the pan and pop to one side to rest. Drain your potatoes when cooked and add into the frying pan you cooked your pork in with a splash of water and fry for a few minutes so they take on all the lovely pork juices. In a separate pan boil your green beans for five minutes.
Once everything is cooked plate up your pork, potatoes and green beans and top with the creamy sauce.