PER SERVING | 288cals | PROTEIN 34g | CARBS 1g | FAT 16g | FIBRE 1g

Pork with mustard and cider vinegar

SERVES 2 | PREP 5 mins | COOK 10 mins

This family favourite proved a hit on our Channel 4 series ‘Lose a Stone in 21 Days’ and on Instagram, too, where we cooked it with pork steaks, rather than tenderloin. It’s simple and luxurious.

• 1 tbsp olive oil
• 300g pork medallions, or tenderloin fillet, trimmed of fat and cut into 6 slices
• 2 tsp wholegrain mustard
• 2 tbsp full-fat crème fraîche (around 25g)
• 1 tbsp cider vinegar
• 10g bunch fresh parsley, leaves finely chopped

COOK’S TIPS

If you don’t like pork, you could use sliced, skinless chicken breast fillets (around 150g) instead. Made with chicken, this dish will have 267cals and 37g protein per serving.

1. 1. Heat the oil in a small non-stick frying pan over a moderate heat. Season the pork and cook for 3–4 minutes, or until starting to brown. Turn and fry on the other side for a further 3–4 minutes, or until just cooked through.
2. 2. Meanwhile, mix together the mustard, crème fraîche and vinegar in a small bowl. Add half the parsley, a pinch of salt and a generous amount of freshly ground black pepper.
3. 3. Reduce the heat and pour over the mustard sauce over the pork. Stir to incorporate any cooking juices. Add a splash of water and simmer for 1–2 minutes, or until sauce is hot, stirring.
4. 4. Remove from the heat, scatter the remaining parsley over the top and serve with mounds of freshly cooked green veg.