Waitrose

Pork Stroganoff with Leeks and Mustard

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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.

Preparation time:: 10 minutes
Cooking time:: 10 minutes
Total time:: 20 minutes

Serves:: 2

Ingredients

25g unsalted butter
2 tsp olive oil
1 leek, sliced thinly and washed
350g Hampshire breed free range pork tenderloin (from the Meat Service Counter), cut into thin strips
100ml dry white wine
200ml tub Waitrose Half Fat Crème Fraîche
2 tsp wholegrain mustard
1 tsp English mustard
2 tbsp chopped fresh tarragon

Method

In a large frying pan, heat the butter and oil, add the leek and sauté 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.
Meanwhile, open the tub of crème fraîche 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.

Cook's tips

Try using 125g sliced mushrooms to replace the leeks.

Hampshire breed free range pigs are reared exclusively for us by Norfolk farmer Roger Newton.

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Showing 1 - 5 of 5 comments

lossy 05 August 2010 23:15

Just to reiterate the other comments: mushrooms and leeks work really well together. The addition of a few peas also works well. This is a fantastic recipe which I now cook regularly.