Pork Stroganoff with Leeks and Mustard

Ingredients
25g unsalted butter
2 tsp olive oil
1 leek, sliced thinly and washed
350g Hampshire breed free range pork tenderloin cut into thin strips
200ml tub Waitrose Half Fat Crème Fraîche
2 tsp wholegrain mustard
1 tsp English mustard
2 tbsp chopped fresh tarragon


Instructions
In a large frying pan, heat the butter and oil, add the leek and sauté for 2-3 minutes until just softened. Transfer to a plate using a slotted spoon.

Add the pork to the hot pan and fry quickly for 6-7 minutes until lightly browned. Add the wine and allow to reduce slightly by simmering for 2-3 minutes.
 
Meanwhile, open the tub of creme fraiche and stir in both mustards. Add this mixture to the pork, stir, then return the leeks to the pan and mix in. Cook for 2-3 minutes until the cream has thickened slightly, the pork is thoroughly cooked and the juices run clear when pierced with a fork.

Stir in the tarragon and season with freshly ground black pepper. Serve immediately, with rice.


Source: Ocado