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Sautéed pork with peas & leeks

Sautéed pork with peas & leeks

By Matthew Fung
10’ Prep time
20’ Cook time
30’ Total time
385 Calories
3 Serving

Summary

This quick and easy dinner is the perfect mid-week meal. with a wonderfully creamy tarragon sauce, this dish works particularly well with new potatoes or rice.
Matthew Fung 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 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.

Ingredient

  • Lemon
    Lemon
    0.5
  • Olive oil
    Olive oil
    1.5 tbsp
  • Frozen peas
    Frozen peas
    240 grams
  • Leeks
    Leeks
    2
  • Dijon mustard
    Dijon mustard
    1 tbsp
  • Tarragon
    Tarragon
    1 tbsp
  • Fresh vegetable stock
    Fresh vegetable stock
    100 mls
  • Reduced fat soured cream
    Reduced fat soured cream
    2 tbsp
  • Waitrose 1 free range pork leg escalopes
    Waitrose 1 free range pork leg escalopes
    1 pack

Nutrition Facts

View nutrition facts
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