This peppered pork dish with its creamy mushroom sauce is wonderful between two slices of ciabatta - try it tonight.
Serves 4
Ready in 25 minutes
Per serving:
339kcals
13.6g fat (5g saturated)
32.8g protein
18.6g carbs
2.4g sugar
0.8g salt
1. Sandwich a pork slice between 2 sheets of cling film and lightly bash out with a rolling pin until about 3mm thick. Set aside and repeat with the remaining slices. Brush the pork with the oil, then scatter the peppercorns over both sides.
2. Make the stroganoff sauce. Heat the oil in a non-stick frying pan, add the mushrooms and fry until lightly golden. Reduce the heat, add the garlic and paprika, fry for 1 minute, then add the wine. Reduce the wine by half and remove from the heat. Stir in the crème fraîche, Dijon and tarragon, and season – add a little hot water if it seems too thick. Keep warm.
3. Heat a large, non-stick frying pan or griddle pan over a medium-high heat. Add the slices of pork and cook for 1-2 minutes each side or until just cooked through. Remove from the pan and rest for a few minutes.
4. Toast the cut-side of each roll. Place 1 half on each plate and divide the pork slices between them. Spoon over the hot stroganoff sauce and serve with mixed salad leaves.
© delicious. magazine
Pinot Noir is the obvious choice here, and the cherryish fruit of a good one goes especially well with this creamy pork dish.
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