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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. Flora Cuisine (or 30g Flora Buttery)
- 450 grams pork fillets (lean, thickly sliced)
- 250 grams chestnut mushrooms (pack, sliced)
- 2 cloves garlic (crushed)
- 2 Tbsp. Dijon mustard
- 200 mL chicken stock
- 100 mL white wine
- 3 Tbsp. crème fraîche (half fat)
- 350 grams tagliatelle (or pasta of your choice)
- peas
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Directions
- Heat the Flora 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 1 minute.
- Add mustard, chicken stock and wine, 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.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol110mg37% |
| Sodium150mg6% |
| Potassium820mg23% |
| Protein35g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A6% |
| Vitamin C20% |
| Calcium4% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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