Pork in Dijon Mustard Sauce

Serves: 1. Prep and cook: 25-35 mins.

A light dish – the addition of crème fraîche to make this dish creamy is optional.

INGREDIENTS:

• 2 tsp oil for frying (olive oil is OK)
• 130–150g pork fillet – (a boneless tender cut of pork is required)
• 30g mushrooms
• 40g onion (I opt for spring onions, without using the leaves)
• 50ml water boiled
• 1 tsp agave nectar (honey can be substituted)
• 1 tsp soy sauce
• 1 tsp Dijon mustard (or another whole-grain mustard)
• 1/3 tsp garlic paste
• Salt and ground black pepper
• 40g crème fraîche (use if you want a creamy sauce)
• Chopped fresh chives or parsley for garnish (optional)

METHOD:

• Slice the pork into strips (around 1 cm wide).
• Cut the mushroom into slices (not more than 1 cm wide).
• Finely chop the onion.
• Boil the water and put in a bowl or jug, add the Dijon mustard, agave nectar, garlic paste and soy sauce, mix well and put to one side
• Heat the oil in a frying pan. Add the pork and fry for 2 minutes over a high heat.
• Remove the pork and put in a warm bowl or on a warm plate – leave any fat and juices in the pan.
• Now add the in the onion and mushrooms then cook for 4-5 minutes, stirring occasionally.
• Next, add the water (with the nectar etc) to the pan, bring to a simmer and stir well–gently scrape the bottom of the pan as you want to mix in juices from the meat and onion in.
• Add the pork back into the pan, stir and simmer so the liquid reduces to the amount you prefer (the number of minutes this takes depends on the amount you reduce the sauce to).
• Taste, then add salt and pepper as required.
• When the sauce has reduced, if you want a creamy sauce, now add the crème fraîche and stir in well while keeping the sauce simmering for a minute–do not allow the crème fraîche to cool the sauce down.
• Garnish with the chopped chives or parsley.