Pork Tenderloin with Cranberries and Mustard

Pork Tenderloin with Cranberries and Mustard

Hunting through the freezer looking for something easy for dinner, I found a pack of pork tenderloins. Few things from the fridge and ta-da! This Pork recipe is delicious, gluten-free, egg-free and nut-free.

You will need:

1 tablespoon butter
800g (about 200g per person) pork fillet
2 tablespoons wholegrain mustard
½ cup light sour cream
½ cup craisins (dried cranberries), optional (or try apricots either canned or fresh)
2 tablespoons fresh flat-leaf parsley or thyme, chopped

To create this delicious cranberry pork fillet recipe:

Slice pork fillet into rounds about 5mm thick. Heat a non-stick pan over high heat. Melt butter in pan and fry pork for 2-3 minutes each side until golden brown. Stir in mustard and sour cream and cook for about a minute to heat through.
Remove the pork tenderloins from the pan and season liberally with cracked pepper and rock salt.
Serve your pork on caramelised onions or a bed of steamed rice, with the sauce from the pan sprinkled with berries or apricots or whichever fruit you’ve chosen. Garnish with fresh parsley or thyme and some walnuts if you have them in your pantry. Serves 4.

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