Pork with creamy leek sauce
prep: 5 minutes
cook: 10-12 minutes
serving: 4
Nutrition Facts
each serving
KCal
223
Carbs
10.7g
fiber
3g
Protein
28.3g
Fat
6.7g
Saturates
1.8g
Sugars
8.1g
Salt
0.58g
Fruit/Veg Portion
1
Ingredients
all 7 types- 2 tsp rapeseed oil
- 4 pork escalopes (400g)
- 2–3 leeks, chopped (400g)
- 3 heaped tsp Dijon mustard
- 2 heaped tsp plain flour
- 500ml skimmed milk
- pinch pepper
Directions
5 steps in totalStep 1
Add the oil to a non-stick frying pan over a medium heat. Add the pork and cook for 2-3 minutes each side (to brown the outside). Remove from the pan and reserve.
Step 2
Add the leeks to the pan and stir for 3-4 minutes, add the mustard and mix well. Next, sprinkle the flour over the leeks and mix well.
Step 3
Slowly add the milk, stirring constantly until the sauce starts to thicken. Cook for another minute.
Step 4
Put the pork escalopes back into the pan with the sauce, bring to a gentle simmer and cook for another 3-4 minutes, adding a dash more milk or water if the sauce becomes too thick.
Step 5
Make sure the pork is cooked right through, season and serve.
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