500gPork tenderlion fillet(cut into 1cm thick medallions)
2large leeks(finely sliced)
180g(3/4 cup) fresh apple juice
180g(3/4 cup) home made / low salt chicken or vegetable stock
Heat 1 tbsp of the oil over a medium high heat in a wide based pan. Brown the pork (just colour them, no need to fully cook them.) Remove from the pan.
Add half the butter to the pan and then add the mushrooms. (I add them whole but you can slice if preferred). Remove the mushrooms once they have absorbed the butter and oil and left your pan dry. (Again, no need to fully cook them)
Add the remaining oil and butter to the pan and heat, over a medium heat, before adding the leeks. Reduce the heat and let the leeks soften, this takes about 5 mins.
Meanwhile combine the juice, stock, mustard and vinegar.
When leeks are soft add the flour and stir continually for 2 mins.
Begin adding the juice/stock liquid little by little, continually stiring.
When all liquid has been added reintroduce the pork and mushroom to the pan.
Cover and simmer for 3-4 mins.
Add the spinach and cook for a further minute.
Mix the cream and lemon juice together and stir into the sauce.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.