Dijon Pork

Lean, succulent pork tenderloin, pan-fried with button mushrooms and simmered in a creamy, mustard sauce – it doesn’t get much better than that!


  • low-calorie cooking spray
  • 1 onion, peeled and sliced
  • 1 garlic clove, peeled and crushed
  • 575g pork tenderloin, cut into 12 circular slices
  • 200g button mushrooms, sliced
  • 300ml chicken stock (1 chicken stock pot dissolved in 300ml boiling water)
  • 3 tbsp Dijon mustard
  • ½ tsp mustard powder
  • 2 tbsp reduced-fat cream cheese
  • sea salt and freshly ground black pepper
  • 2 tbsp chopped flat-leaf parsley
To accompany (optional)
  • 50g uncooked basmati...
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