Simple Pork Stroganoff

4 standard portions

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Ingredients

• 480g pork loins ((£3.29))
• 1 white onion, finely diced ((£0.33))
• 250 g mushrooms, thinly sliced ((£1.49/2= £0.75))
• 300 ml reduced-fat creme fraiche ((£0.85))
• 4 cloves of garlic, finely chopped ((£0.50/4= £0.13))
• ½ lemon ((£0.25))
• Handful of fresh parsley (optional)
• 200 g white rice ((£0.52/2= £0.26))
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 1 tbsp rapeseed oil
• 1 tbsp cornflour
• 400 ml beef stock/ chicken stock

Method

1. Start by adding half of the rapeseed oil into a large stainless steel pan. Increase the heat to high and add the pork loins. Fry each side of the pork for 3 minutes, achieving a nice sear/ browning. Remove and set the pork aside, slicing into bite-sized pieces and removing any excess fat.
2. To the same pan, deglaze the sticky meaty bits with a splash of hot water. Add the remaining rapeseed oil into the pan along with the onion. Reduce the heat to medium/low and fry until softened, for around 4 minutes. Season with salt and pepper.
3. Next, add the mushrooms into the pan, cook until the moisture has released and cooked off. Season with salt and pepper and add the garlic for the final minute of frying.
4. Add the crème fraîche to the pan and heat through. Slowly pour the stock into the pan whilst continuously stirring. This will prevent the creme fraiche from splitting.
5. Cook for around 5 minutes, then add the pork, cornflour slurry (cornflour with 2 tbsp of water combined), Dijon mustard, soy sauce and an extra pinch of salt and lots of pepper.
6. Stir until the sauce starts to thicken to your desired consistency then remove from the heat. Finish with lemon juice and stir to incorporate. Top with fresh parsley and enjoy! Serve with your carb of choice, the macros are calculated for 50g of rice per serve.