with fluffy rice and softened leeks
There are many reasons this creamy mushroom pork recipe makes the perfect weeknight meal. It's super speedy to make and it's also made up of those favourite flavours the family is sure to love—with a helping of veg thrown in for good measure.
Allergens
Utensils
Tags
Mushrooms
250 grams
Leek
1 unit(s)
Rice
150 grams
Dried Oregano
1 sachet(s)
Hello Muscat
1 sachet(s)
Chicken Stock
1 sachet(s)
Creme Fraiche
125 grams
Pork Loin Steak
300 grams
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
- Pour 300ml cold salted water (double for 4p) into a medium pot with a tight-fitting lid.
- Stir in the rice and stock powder and bring to the boil.
- Once boiling, lower the heat to medium, cover, and cook for 10 mins. Remove from the heat.
- Keep covered for 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Clean the mushrooms with kitchen paper and cut them into quarters. Chop any larger pieces so all are evenly sized.
- Trim the root and the dark green leafy part from the leek. Halve lengthways then thinly slice.
- Place a large pan over medium-high heat with a drizzle of oil.
- Season the pork with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat.
- Once the oil is hot, fry the pork steaks until browned, 2-3 mins on each side.
- Reduce the heat to medium and fry for an additional 4-6 mins, turning every 2 mins.
- Once cooked, transfer to a plate, cover and allow to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
- Return the pan to medium-high heat with a drizzle of oil.
- When hot, fry the mushrooms and leek until softened, 4-6 mins, stirring occasionally.
- Season with salt and pepper.
- Stir in the creme fraiche, oregano and muscat.
- Cook until the sauce has reduced, 4-5 mins.
- Season to taste with salt and pepper.
- Add a splash of water to the sauce if you feel it's too dry.
- Fluff up the rice with a fork and divide between plates.
- Place the pork on top.
- Pour over the creamy leek and mushroom sauce.
675
kcal
Energy (kcal)
2826
kJ
Energy (kJ)
20.3
g
Fat
10.5
g
of which saturates
78.9
g
Carbohydrate
10.1
g
of which sugars
0
g
Dietary Fiber
44.6
g
Protein
0
mg
Cholesterol
2.89
g
Salt
