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Sautéed pork with peas & leeks
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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.
Wholegrain mustard works just as well as dijon in this recipe.
This recipe appeared within the March 2018 recipe card collection.
Recipe cards are free to pick up every month in Waitrose stores
Typical values per serving:
Per serving (3) 1613kJt
This recipe was first published in February 2018.