Pan-fried pork with mushroom and leek sauce
Nutrition Info.(per serve)
- 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
Total fat 14g
Saturated fat 4g
Dietary fibre 11g
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.
We used a mixture of oyster, Swiss brown and enoki mushrooms. But you can use any combination of whichever mushrooms you prefer.
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.