Pork with herby white wine sauce
(at time of publication)
- White wine sauce
- 50g (2 rounded tablespoons) reduced-fat spread
- 50g (4 rounded tablespoons) flour
- 500ml hot skim milk
- 100ml white wine
- 1 tablespoon fresh herbs (such as thyme, tarragon, oregano)
- salt and pepper, to season
- 700g pork tenderloin or pork fillet
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh marjoram, oregano or tarragon
- 75g mushrooms, sliced
- sprinkling ground nutmeg
- To serve
- baked potato
- broccolini or broccoli, steamed or lightly cooked
1 To make the white wine sauce, melt spread in a small pan. Stir in flour with a wooden spoon. Stir until the mixture forms a smooth ball in the base of the pan. Cook the roux over a gentle heat, stirring occasionally, for 2-3 minutes, until it has a sandy texture but has not changed colour. Cool slightly before adding the liquid.
2 Combine milk and wine and gradually add to the cooked roux over a low heat, stirring in each addition. Add herbs. Stir until thick and smooth, then simmer gently, stirring occasionally. Season with salt and pepper.
3 Trim the pork of any visible fat. Cut each fillet in half. Heat most of the oil in a pan for a few minutes and then add the pork and cook for a few minutes either side to seal the meat (until the pork has lost its pinky colour and is tinged brown). Transfer the pork to an ovenproof dish. Sprinkle with half the herbs.
3 Sauté the mushrooms for a few minutes in the remaining oil and add to the cooked white wine sauce with the remaining herbs. Heat through. Pour the sauce over the pork and cook in the oven for 20-25 minutes. Stand for 5 minutes before slicing the pork and serving with the vegetables.
This recipe works well with chicken, too.
To make sure you get a good portion of veges, put these on your plate before adding the meat.
Nutrition Info (per serve)
Total fat 13.3g
–Saturated fat 3.8g
Dietary fibre 10.3g
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