zoom Sautéed pork with peas & leeks

    Save to your scrapbook

    Sautéed pork with peas & leeks

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Sautéed pork with peas & leeks

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 3-4


    1½ tbsp olive oil
    1 pack Waitrose 1 Free Range Pork Leg Escalopes
    2 leeks, trimmed and sliced
    240g frozen peas
    100ml fresh vegetable stock
    1 tbsp dijon mustard
    2 tbsp reduced fat soured cream
    ½ lemon, zest and juice
    1 tbsp chopped tarragon


    1. Heat 1 tbsp oil in a large frying pan over a medium- high heat. Season the pork escalopes and fry for 2-3 minutes on each side (in batches if necessary) until golden and almost cooked through. Lift from the pan and set aside on a plate.

    2. Heat the remaining ½ tbsp oil in the pan and turn the heat to medium. Sauté the leeks with a pinch of salt for 10 minutes until soft. Tip in the peas and stock and simmer over a high heat for 2 minutes.

    3. Slice the pork and return to the pan, along with any resting juices, the mustard and soured cream. Season and stir everything together. Fold through the lemon zest and juice and tarragon before serving with new potatoes or steamed rice, if liked. 


    Cook’s tip
    Wholegrain mustard works just as well as dijon in this recipe.

    Your recipe note

    Edit your recipe note

    This recipe appeared within the March 2018 recipe card collection. 
    Recipe cards are free to pick up every month in Waitrose stores


    Average user rating

    4 stars