CREAMY MUSHROOM PORK

This is tonight's tea which is going to be served with mashed carrot and swede with a little bit of lurpack lighter in it and some broccoli (o points). As usual I am deviating from the recipe slightly and using Philadelphia extra light with herbs and not putting in the tarragon (it's a bit cheaper this way too). I'm also trying to make only a quarter of the sauce as no one else will eat it so we will see how that goes!

Ingredients:

low fat cooking spray
125 g Chestnut Mushrooms, Sliced
1 garlic clove, crushed
300 ml vegetable stock
100 g low fat soft cheese
1 tbsp chopped tarragon
125 g pork loin steaks, x 4

Instructions:

Lightly coat a saucepan with low-fat cooking spray. When sizzling, add the mushrooms, then cook over a medium heat until the mushroom juices have evaporated, this should take about 7 minutes.

Add garlic and stock, then boil for 3 mins until reduced by about a third. Whisk in the soft cheese and tarragon. Remove from the heat.

Heat the grill to medium, then cook the pork loin steaks for 8-10 minutes turning once, until golden and cooked through. Warm the sauce, then serve spooned over the steaks.

WW points per portion = 3.5

Not suitable for Freezing