Pork Stroganoff with Leeks, Mustard and Tarragon Recipe

A tasty leek main course recipe
Yield: 2    Preparation Time: 10 mins    Cooking Time: 10 mins
A tasty variation on beef stroganoff.


1 leek, sliced thinly and washed
350g pork tenderloin cut into thin strips
2 teaspoons olive oil
25g unsalted butter
200ml tub Waitrose Half Fat Crème Fraîche
100ml dry white wine
2 teaspoons wholegrain mustard
1 teaspoon English mustard
2 tablespoons chopped fresh tarragon

Recipe Instructions

Fry the ingredients.
Heat the butter and oil in a large frying pan and add the leeks. Sauté for 2 – 3 minutes until they begin to soften. Remove and set aside. Add the pork to the pan and fry quickly for 6 – 7 minutes until lightly brown. Add the wine and simmer for 2 – 3 minutes.

Make the sauce.
Open the tub of crème fraiche and stir in both the mustards. Add this to the pork and stir in the leeks. Cook for 2 – 3 minutes until the cream has thickened and the pork is cooked through. Stir in the tarragon and season with freshly ground black pepper.

To serve.
Serve immediately with rice.


Main course