Feed Your Family For £20...In A Hurry! The Cookbook

Creamy mustard pork

This is a delicious main that we enjoyed with cauliflower mash and greens.

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Yields4 Servings
 4 pork loin steaks
 2 tbsp oil
 2 tbsp butter
 100 g mature cheddar, grated
 4 spring onions, sliced
 1 medium cauliflower
 2 tbsp dijon mustard
 200 ml creme fraiche
 1 garlic clove, minced or crushed
 salt and pepper to taste
1

Put the cauliflower on to boil for 10-12 until soft

2

Add half of the oil and half of the butter into a frying pan and heat gently

3

Season the pork with salt and pepper. Increase the heat until HOT and then fry for 2 - 3 minutes each side

4

Reduce the heat to medium and cook for 8 minutes turning frequently

5

Take the pork out the pan and wrap in foil to rest. DO NOT wash out the frying pan

6

Heat another pan and add the remaining oil. Add the greens, season and fry until soft. Approx 5 minutes. You can add a little water here if the greens are catching. Add the garlic for the last minute or two.

7

Meanwhile drain the cauliflower and mash with a fork until it resembles mashed potato. Stir in half the creme fraiche and the last of the butter. Stir well. Add in the grated cheese and stir again. Cover and keep warm.

8

Put the frying pan you cooked the pork in back over a medium heat and add the mustard and remaining creme fraiche. Stir until heated through and combined. It also may need a little water if it is too thick. Season to taste

9

Stir the spring onions into the cauliflower mash

10

Serve with the sauce spooned over the pork

Ingredients

 4 pork loin steaks
 2 tbsp oil
 2 tbsp butter
 100 g mature cheddar, grated
 4 spring onions, sliced
 1 medium cauliflower
 2 tbsp dijon mustard
 200 ml creme fraiche
 1 garlic clove, minced or crushed
 salt and pepper to taste

Directions

1

Put the cauliflower on to boil for 10-12 until soft

2

Add half of the oil and half of the butter into a frying pan and heat gently

3

Season the pork with salt and pepper. Increase the heat until HOT and then fry for 2 - 3 minutes each side

4

Reduce the heat to medium and cook for 8 minutes turning frequently

5

Take the pork out the pan and wrap in foil to rest. DO NOT wash out the frying pan

6

Heat another pan and add the remaining oil. Add the greens, season and fry until soft. Approx 5 minutes. You can add a little water here if the greens are catching. Add the garlic for the last minute or two.

7

Meanwhile drain the cauliflower and mash with a fork until it resembles mashed potato. Stir in half the creme fraiche and the last of the butter. Stir well. Add in the grated cheese and stir again. Cover and keep warm.

8

Put the frying pan you cooked the pork in back over a medium heat and add the mustard and remaining creme fraiche. Stir until heated through and combined. It also may need a little water if it is too thick. Season to taste

9

Stir the spring onions into the cauliflower mash

10

Serve with the sauce spooned over the pork

Creamy mustard pork

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