Creamy pork and mushrooms
This dish looks and tastes as though it should be off limits for anyone watching their weight, but the reality is this delicious, creamy-tasting pork is actually low in calories and fat.
Lean pork is a good source of protein and B vitamins required for the release of energy. The mushrooms also supply B vitamins, as well as the antioxidant nutrient selenium, which is needed to protect against diseases such as cancer.
Ingredients (Serves 2)
- 1 tsp olive oil
- 1 onion, peeled, halved and sliced
- 275g pork fillet
- 250g chestnut mushrooms, halved
- Pinch of caraway seeds
- 100ml chicken stock
- 2 tbsp half-fat creme fraiche
- Pinch hot smoked paprika
In a large frying pan, heat the olive oil and cook the onion for about 5 minutes so it starts to soften.
Slice the pork into pieces about 1cm thick and add to the pan. Brown all over, then stir in the mushrooms and caraway seeds. Cook for 5 minutes, stirring now and again, until the mushrooms start to release their juices.
Pour in the stock and bring to the boil. Lower the heat and simmer, uncovered, for about 10 minutes, until the pork is cooked through.
Remove pan from the heat and stir in the crï¿½me fraiche and season.
Sprinkle with paprika and serve with a baked potato and green beans.