Preparation time: 25 minutes
Cooking time: 35 minutes
Serves: 4
Course: main
Main ingredient: pork

Ingredients:

25g Flora
450g lean pork fillet, thickly sliced
250g pack chestnut mushrooms, sliced
2 cloves garlic, crushed
2 tablespoons Dijon mustard
200ml chicken stock
100ml white wine
2-3 tablespoons half-fat crème fraîche
350g tagliatelle or pasta of your choice
Sugar peas and baby corn to serve (not in nutritional analysis)

Preparation:

Heat the Floral in a frying pan and sauté the meat until golden brown and cooked through (2-3 minutes on each side).Remove from pan and put to one side.

Add the chestnut mushrooms to the pan and fry until golden, add garlic and fry for one minute.

Add mustard, chicken stock and wine. Then bring to the boil, reduce heat and simmer for 5-10 minutes.

Stir in the crème fraîche and heat through. Meanwhile cook noodles according to pack instructions.

Drain and serve with the pork with the sauce spooned over.