Creamy pork and mushroom with rice

This is such a delicious pork dish.

Makes approximately 4 servings

Preparation time is approximately 10-15 minutes

Cooking time is approximately 20-30 minutes

Ingredients

Approximately 400g pork fillet

1-2 tablespoons of butter or olive oil

2 tablespoons of mustard (any)

250g large mushrooms, chopped into rough 2cm cubes

½ lemon

4 tablespoons of crème fraiche or sour cream

250g rice (brown, long-grain or basmati)

A pinch of salt and pepper

How to make Creamy pork and mushroom rice

1. Prepare the pork (remove any sinew) and slice into strips.

2. Heat the butter or oil in a frying pan on a high heat and add the pork. Cook for approximately 5 minutes until golden. Remove from pan and place in a bowl.

3. Using the same frying pan, add the mushrooms, salt and pepper.

4. To the mushrooms, add a tablespoon of water (or wine if available) then add the crème fraiche and mustard and simmer for a few minutes.

5. Meanwhile, add the rice to a saucepan of boiling water and cook for approximately 10 minutes. Strain when ready.

6. Add the pork back into the mushroom sauce and add the lemon juice. Cook for a further 5-10 minutes on a medium heat.

Serve the pork and mushroom sauce with the rice and cabbage.

Cooking-Good_Pork+Mushroom w Rice

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HINTS & TIPS

Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

'Lighten up' use low fat crème fraiche or sour cream or use 1/2 the amount in the recipe

use less fat when cooking.

'Lighten up'- try using brown rice

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