Why not try our wonderful caveman recipe. I give this dish 5 stars. It is so simple to make, it isn't time consuming and tastes gorgeous!!
Ingredients:
Serves 2
Olive oil
Pork Tenderloin fillet, about 300g, fat completely trimmed and sliced
1/2 tbsp wholegrain mustard
100ml chicken stock
1/2 lemon, juiced
A small bunch parsley, chopped
200g spinach
Preparation:
1. Heat a large non-stick frying pan until hot and add 1 tsp olive oil.
2. Quickly brown the pork slices all over in batches and scoop out.
3. Add the mustard and chicken stock, bring to a simmer.
4. Return the pork to the pan and simmer for 4-5 minutes until just cooked through.
5. Season and add the lemon juice and parsley.
6. Meanwhile steam the spinach, di
Ingredients:
Serves 2
Olive oil
Pork Tenderloin fillet, about 300g, fat completely trimmed and sliced
1/2 tbsp wholegrain mustard
100ml chicken stock
1/2 lemon, juiced
A small bunch parsley, chopped
200g spinach
Preparation:
1. Heat a large non-stick frying pan until hot and add 1 tsp olive oil.
2. Quickly brown the pork slices all over in batches and scoop out.
3. Add the mustard and chicken stock, bring to a simmer.
4. Return the pork to the pan and simmer for 4-5 minutes until just cooked through.
5. Season and add the lemon juice and parsley.
6. Meanwhile steam the spinach, di