Pork Stroganoff with Fennel
A variation on a classic stroganoff using Iberican Pork and Fennel
Servings: 2
Calories: 435kcal
Ingredients
- 1/2 tbsp olive oil
- 1 small head of fennel
- 120 g chestnut mushrooms
- 120 g presa or pork tenderloin
- 2 tbsp low fat creme fraiche
- 2 small banana shallots
- 150 g puy lentils to serve cooked weight
Instructions
- Core and slice the fennel
- Clean the mushrooms carefully, trim and slice
- Peel and slice the banana shallots
- Slice the pork into pieces around the size of your little finger
- Put the mushrooms in a heavy-based frying pan and heat gently. They will sweat a little and then gradually caramelize and soften. Once they look as if they are nearly cooked, dress with a little of the oil and put in the oven to keep warm
- Put the remainder of the olive oil in the frying pan, then add the shallots and cook gently over medium heat until they soften and start to brown at the edges. Then, put in the oven to keep warm
- Cook the fennel in the same pan until soft. If necessary, add a little water to the pan. Once the fennel starts to soften, put it in the oven to keep warm
- Raise the heat and pan-fry the pork for about 4 minutes, turning frequently till all sides are sealed.
- Return all the other cooked ingredients to the pan, season with salt and pepper and stir through the creme fraiche. Heat very gently till warmed through
- Serve with puy lentils and a salad garnish.
Nutrition
Calories: 435kcal