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.
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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.
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.
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.
Wholegrain mustard works just as well as dijon in this recipe.
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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