Serves
4
Creamy Mustard Pork
Super simple and really tasty. You can swap out the rice and try with roasted potatoes or mashed potatoes instead.
Ingredients
- 240g brown basmati rice
- 1tsp olive oil
- 480g pork medallion, chopped
- 200g mushrooms (variety)
- 80g spinach
- 2 tbsp wholegrain mustard
- 4 tbsp double cream
- 200g frozen petit pois peas
Directions
- Cook the rice as per packet instructions. Brown basmati is usually around 25 minutes. I just boil in salted water for this length of time, keeping it covered with water. Once cooked, add in the peas for a few minutes at the end. Drain.
- In a deep frying pan, add the oil and pork and cook until the pork is all white on all sides. Add the mushrooms and spinach and cook until the spinach has wilted. Add in the mustard and cream and season with salt and pepper. Stir together. Once the pork is fully cooked you can serve the rice and peas onto the
- Kcal: 524
- Protein: 38g
- Fat: 17g
- Carbs: 51g
- Fibre: 6.1g
