Pork escalope with a creamy mustard sauce
Calorie controlled cooking spray
1½ teaspoons, level
Pork Escalope, Raw
125 g, trimmed
2 medium, thinly sliced
Vinegar, All Types
1 tablespoons, cider
½ teaspoons, level
Half Fat Crème Frâiche
1 tablespoons, level
- Heat a nonstick frying pan to medium and mist with cooking spray. Rub ½ teaspoon of the mustard onto the pork escalope, then cook for 2-3 minutes on each side. Remove from the pan and set aside to rest.
- Meanwhile, bring a pan of water to the boil and cook the beans for 4 minutes, until tender. Drain, reserving 2 tablespoons of the cooking water, and set aside.
- Mist the same frying pan you cooked the pork in with more cooking spray and fry the shallots for 3-4 minutes. Add the vinegar and honey and cook for 1 minute. Stir in the remaining mustard and the crème fraîche along with the reserved vegetable cooking water. Season to taste, then stir in the cooked beans and the pork resting juices.
- Put the watercress on a plate and top with the green beans and half of the shallot mixture followed by the pork. Spoon over the remaining shallot mixture and serve.