Pork with Mushroom, Mustard & Tarragon Sauce

Serves 4

• 2 tsp Olive Oil

• 4 Medium Lean Pork Steaks

• 1 Onion – finely chopped

• 1 Clove Garlic - crushed

• 250g Mushrooms – sliced

• 4 tbls Dry White Wine

• 1 tbls Wholegrain Mustard

• 125ml Half Fat Crème Fraiche

• 1 tsp Dried Tarragon

• Salt & Pepper

Method

Heat the oil in a non-stick frying pan.   Fry the pork  steaks for 3/4 mins each side or until browned and cooked right through.   Remove with a slotted spoon and keep warm.

Add the onion, garlic and mushrooms to the pan and fry for 3/4 mins or until softened.   Pour over the wine, allow to bubble and reduce by half.   Stir in the mustard, crème fraiche and tarragon.   Season well.

Return the pork steaks to the pan, along with any juices.   Bring to the boil, simmer for 1 min, then serve.

Accompany with Pasta or Vegetables of your choice.

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