Pork Tenderloin with Mustard, Creme Fraiche and Fresh Herbs


Serves 4

Macro’s per serving (without sides): 30gP, 9gF, 2gC



600g Pork Tenderloin Fillet, cut into medallions

1 tbsp olive oil or coconut oil

1 red onion, finely sliced

3 cloves of garlic, finely sliced

1 tbsp wholegrain mustard

6 tbsp half fat creme fraiche

4 sage leaves, finely sliced

1 large pinch of freshly chopped thyme

black pepper



1. Heat the olive oil in a large frying pan on a medium heat.

2. Add the onions and garlic and saute until translucent.

3. Place the pork medallions in the frying pan and sprinkle in the herbs, agitate if necessary . After about 4-5 minutes turn the medallions and cook for a further 4-5 minutes.

4. Once the pork is just cooked through, add the mustard, creme fraiche and black pepper. Using a spoon stir in the new ingredients and bring to a simmer.

5. Turn off the heat and serve alongside brown rice and steamed greens or a side salad.




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