Pan-fried pork with mushroom and leek sauce
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 4g
Dietary fibre 11g
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