Sautéed pork with peas & leeks

Name: Sautéed pork with peas & leeks
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1½ tbsp olive oil; 1 pack Waitrose 1 Free Range Pork Leg Escalopes; 2 leeks, trimmed and sliced; 240 g frozen peas; 100 ml fresh vegetable stock; 1 tbsp Dijon mustard; 2 tbsp reduced fat soured cream; ½ lemon, zest and juice; 1 tbsp tarragon

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

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

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 tarragon

Method

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.