Creamy Sherried Pork with Mushrooms

(SERVES 4)

• 450 g/1 1b pork fillet, cut into 4 thick slices
• 40 g/ 1 ½ oz/3 tbsp low-fat spread
• 1 garlic clove, crushed
• 10 ml/2 tsp chopped sage
• 1 onion, thinly sliced
• 15 ml/1 tbsp lemon juice
• 175 g/6 oz button mushrooms, sliced
• 30 ml/2 tbsp sherry
• 75 ml/5 tbsp low-fat double (heavy cream)
• Salt and freshly ground black pepper
• Chopped parsley

To Serve:

• Caraway Noodles
• Mixed Green Salad

Put the slices of pork one at a time in a plastic bag and beat with a rolling pin or meat mallet until flattened. Melt half the low-fat spread in a large frying pan (skillet) and fry (sauté) the meat on both sides to brown. Remove from the pan. Melt the remaining low-fat spread and fry the garlic, sage and onion, stirring, for 3 minutes until softened. Add the lemon juice and mushrooms and fry, stirring, for a further 2 minutes. Return the meat to the pan and add the sherry and cream. Season, cover and cook very gently for 5 minutes until the pork is cooked through. Transfer the meat to four warmed plates. Stir in the juices well, taste and re-season if necessary. Spoon over the fork, sprinkle with parsley and serve with Caraway Noodles and Mixed Green Salad.