Sautéed pork with peas & leeks

Sautéed pork with peas & leeks

This quick and easy dinner is the perfect mid-week meal. With a wonderfully creamy tarragon sauce, this dish works particularly well with new potatoes or rice.

4.5 out of 5 stars(3) Rate this recipe
Healthy
  • Serves3
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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Ingredients

  • 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 tarragon

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,613kJ/ 385kcals

Fat

16g

Saturated Fat

4.4g

Carbohydrates

12.2g

Sugars

6.3g

Fibre

6g

Protein

45g

Salt

0.3g

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