Pork Fillets in Creamy Mustard Sauce – Recipe

This can just as easily become a vegetarian dish by omitting the pork fillets. Serves 2, 3GLs per serving

Serve with a 7 GL portion of brown basmati rice or the crushed new potato and cannellini bean mash shown below.

 

Ingredients:

  • 2 good quality lean pork fillets
  • 1 large red onion
  • 1 punnet chestnut mushrooms
  • 2 cloves garlic
  • 1 tbsp French mustard
  • 2 handfuls of fine french beans
  • 2-3 tbsp creme fraiche
  • Freshly ground black pepper

Method:

  1. Tenderise the pork fillets using the end of rolling pin, thinning the meat slightly. Place in a roasting dish
  2. Mix together 1tbs olive oil and 1 tsp lemon juice with freshly ground black pepper and 1 clove crushed garlic.
    and coat the pork fillets with the dressing on both sides; marinate for 30 minutes.
  3. Cook in a pre-heated oven at 170 C for 15-18 minutes, or until cooked through, turning once during cooking
    (do not overcook or the meat will not be tender)
  4. Meanwhile, lightly fry the onion in a little olive or coconut oil; after 2 minutes add the remaining garlic, mushrooms
    and a little water and cook for a further 4-5 minutes.
  5. In a separate pan, cook the fine french beans in boiling water until just beginning to soften but still firm.
  6. When the mushroom and onion mixture is cooked through, add the mustard and creme fraiche and stir
    until the sauce thickens a little. Add the green beans to the mixture.
  7. Remove the pork fillets from the oven when they are cooked, arrange them on plates (serve on top of the Crushed New
    Potato & Cannellini Bean mash if using this as an accompaniment) and spoon the sauce over them. Serve immediately

—————————————————————————————————————————————–

Crushed New Potato & Cannellini Bean Mash

Serves 2, 7GLs per serving

A delicious lower GL version of plain mashed potato and a great accompaniment to the pork fillet recipe (or
vegetarian alternative) above or, any other fish/meat dish.

MashedPotato_Free

Ingredients:

  • 4 new potatoes
  • 300g cannellini beans (tinned, not dried)
  • 2 tbsp semi-skimmed milk (you can also use nut or soya milk)
  • 1 tsp Marigold reduced salt vegetable Bouillon stock
  • Freshly ground black pepper

Method:

  1. Halve and then cook the new potatoes in a little water and bouillon stock until soft
  2. Add the cannellini beans, milk and freshly ground black pepper
  3. Heat through until the water is absorbed and then mash until fairly smooth.
  4. Serve as a base for the Pork Fillets in Creamy Mustard Sauce.

I am a zest4life private weight loss coach and run weekly weight loss program classes that help clients lose weight in a healthy and sustainable way.

Are you looking for a private weight loss coach in West LondonDo you work better on a one-to-one basis, rather than in a group? Are you looking for long-term weight loss that’s sustainable, rather than a quick fix? Have you been struggling for a long time to lose weight and gain vitality, but don’t have time for a weekly class? If so, then Zest4life is the private weight loss coach solution for you! I see private weight loss clients at Bridge to Health at 12 Broomfield Road, Ealing W13 9AP

Discover what is nutritional therapy and how it can help you: a nutritional therapist doesn’t just help with weight loss, but also fertility, stress and many other health issues! Contact me on 07967 639347, or email emily@4wellpeople.co.uk.

Also, sign up for my newsletter to stay up to date with the latest news on nutrition and to receive tasty recipes straight to your inbox. You can also follow me on Facebook.

Leave a Reply

XHTML: You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>