Lunch
Pork steak with mushrooms and spinach
Pork fillet with sautéed mushrooms, spinach and garlic
- Ready in 35 min
- 361 kcal
Suits: Balanced, Low-carb
Per serving
- kcal
- 361
- Protein
- 59 g
- Carbs
- 2 g
- Fat
- 13 g
Ingredients
- 230 g pork fillet
- 190 g mushrooms
- 150 g spinach
- 5 g garlic
- 10 ml olive oil
Method
- Trim the pork fillet, cut it into 2cm-thick medallions, pat dry and season with salt and black pepper. Slice the mushrooms and thinly slice the garlic.
- Heat half the olive oil in a large frying pan over a medium-high heat. Fry the pork for 3–4 minutes on each side until browned, with no pink in the middle and the juices running clear (75°C in the centre). Move to a warm plate and rest for 5 minutes.
- Add the rest of the olive oil and the mushrooms to the pan and fry for 5–6 minutes until golden and their liquid has cooked off.
- Stir in the garlic for 1 minute, then add the spinach and turn it for 1–2 minutes until just wilted. Season with salt and black pepper.
- Serve the pork on the mushrooms and spinach, pouring over any resting juices.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens