Pork With Mustard And Mushrooms

• 2 tablespoons Flora Cuisine or 30g Flora Buttery
• 450g lean pork fillet, thickly sliced
• 2 5/8 cups chestnut mushrooms pack, sliced
• 2 cloves garlic crushed
• 2 tablespoons dijon mustard
• 7/8 cup chicken stock
• 6 3/4 tablespoons white wine
• 3 tablespoons creme fraiche half fat
• 3/4 pound tagliatelle or pasta of your choice
• peas

1. Heat the Flora in a frying pan and saute the meat until golden brown and cooked through (2-3 minutes on each side), remove from pan and put to one side.
2. Add the chestnut mushrooms to the pan and fry until golden, add garlic and fry for 1 minute.
3. Add mustard, chicken stock and wine, bring to the boil, reduce heat and simmer for 5-10 minutes.
4. Stir in the creme fraiche and heat through. Meanwhile, cook noodles according to pack instructions. Drain and serve with the pork with the sauce spooned over.

cuisine, lean pork fillet, mushrooms pack, garlic, mustard, chicken stock, white wine, crueme fraueeche, tagliatelle, peas

Taken from www.yummly.com/recipe/Pork-With-Mustard-And-Mushrooms-378789 (may not work)