Pork with Triple Mustard Sauce

Simplicity itself, this tasty dish is best made with carefully farmed, outdoor-reared pork. Tender and flavoursome, cut into strips it needs only light cooking.

Ingredients

• 2 pork steaks, thinly sliced
• 1 medium onion, thinly sliced
• 1 red pepper, thinly sliced
• 125 g chestnut or closed cup mushrooms, sliced
• 1 tablespoon wholegrain mustard
• 1 teaspoon English mustard or Dijon mustard
• 200 g crème fraîche or sour cream
• 1 tablespoon olive oil

Preparation

1. Heat the olive oil in a frying pan and gentle cook the onions, pepper and mushrooms until the onions are tender and turning transparent
2. Remove to a plate and keep warm
3. Add the pork to the pan and fry pork until cooked through (be careful not to over-cook)
4. Turn heat to low and return mushrooms and onions to the pan
5. In a bowl, combine the mustards and crème fraîche then add the mixture to the pan
6. Return to a very gentle simmer (don’t boil)
7. Serve with new potatoes or buttered pasta and fresh watercress