PORK MEDALLIONS WITH MUSHROOM SAUCE (464 cals)

INGREDIENTS

(SERVES 4)

• 600g lean pork medallions

• 20g butter

• 150g button mushrooms

• 2 clove garlic

• 120ml white wine dry

• 1 tsp dijon mustard

• 80ml bulla light cooking cream

• 500g spudlite potato

• 400g green beans

• 20g olive oil

• garlic, onion and salt

DIRECTIONS

1. Add oil to pan and cook pork for 3 mins on each side, then melt the butter and mushrooms on the same pan.

2. Stir in wine and seasonings and then and mustard and cream (simmer).

3. Return pork to pan with any juices and refresh by adding cream, simmer for a few minutes until hot.

4. For the veggies, bring two pots of water to the boil and boil potatoes in the other pot until cooked through but not mashed.

5. Once potatoes are cooked, drain and add salt and spray with 5g olive oil.

6. Fry off broccolini with remaining oil in the same pan that the pork was cooked with.

7. If you want to make 1 serve, divide each ingredient in grams by 4.

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CALS: 464 P: 37.3g, F: 21.9g, C: 24.8g