Pan-fried pork with mushroom and leek sauce

This sensational pork recipe is not only packed full of classic flavours but has 5 serves of vege's and makes a tasty and healthy weekend dinner the whole family will love!

Serves: 4

Time to make: 1 hr

Ingredients

More weights & measures

16 baby carrots, trimmed, peeled
300g new potatoes, halved (quartered if large)
2 red onions, cut into wedges
spray oil
2½ cups Brussels sprouts, trimmed, halved
1 tablespoon olive oil
4 x 125g lean pork loin steaks
1 leek, halved, thinly sliced
4½ cups sliced mixed mushrooms (see tips)
½ cup reduced-salt chicken stock
¼ cup reduced-fat sour cream
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
cracked black pepper

Instructions

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1 Preheat oven to 180ºC. Line a large baking tray with baking paper and place carrots, potatoes and onions on it. Spray with olive oil. Bake veges for 20 minutes. Add sprouts to the tray, spray with a little more oil. Bake for a further 20-25 minutes, or until veges are golden and tender.

2 In a large non-stick frying pan, heat 1 teaspoon of the olive oil over medium-high. Cook pork for 4 minutes each side, or until cooked to your liking. Transfer to a plate, cover loosely with foil and set aside.

3 Add the remaining oil to the same pan and return to medium heat. Sauté leek for 5 minutes, or until softened. Increase heat to high and add mushrooms. Cook, stirring often, for 3-4 minutes, or until golden. Add stock and simmer until reduced by half. Stir through the sour cream and half of the herbs. Season with pepper.

4 Return pork to pan and simmer for 1-2 minutes, or until warmed through and sauce thickens slightly. Serve pork with mushroom sauce and roasted vegetables. Sprinkle with remaining herbs.

Variations

We used a mixture of oyster, Swiss brown and enoki mushrooms. But you can use any combination of whichever mushrooms you prefer.

HFG tip

Make it gluten free: Check stock and reduced-fat sour cream are gluten free.

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 392 cal

Kilojoules 1640 kJ

Protein 34 g

Total fat 14 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 17 g

Dietary fibre 11 g

Sodium 220 mg

Calcium 100 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.