Pork fillet in ‘creamy’ tarragon sauce
600g pork fillet, all traces of fat removed
600g swede, peeled and cut into chunks
2 large handfuls shredded kale
1 leak, sliced
100ml white wine or LighterLife Savoury Stock
2 sprigs fresh tarragon, leaves chopped
Slice the pork into medallions approximately 2cm thick. Heat a non-stick frying pan or griddle and brown the meat on each side.
Bring a large pan of water to the boil and cook the swede for 5 minutes. Then, add the kale and leek and continue to cook for another 10 minutes.
Once the meat has browned, reduce the heat, pour in the wine of LighterLife Savoury Stock then add the tarragon. Add the quark and gently stir, taking care not to allow the sauce to boil, until you have a smooth, creamy sauce.
Once the swede and veg are cooked, drain then roughly mash together and serve on four plates with the pork and sauce.
Top Tip: If you’d prefer, you can substitute the pork fillet for chicken breast meat cut into chunks.
If you’d like to read more healthy recipes you can find them here on our blog or in the LighterLife Magazine.