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    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 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

    1. 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.
    2. 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.

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    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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    5 stars