Mustard pork with spinach (Conso, adaptable for Cruise PV and PP)

Hi everyone I made a Dukan-friendly version of this tonight and it was a great success. (original from: Mustard pork with spinach recipe - Recipes - BBC Good Food)

I used Pork Loin to add my weekly portion of 'other' meat to my weekly plan. I'm sure it would work just as well with turkey steaks (maybe not with chicken though!). And leave out the onion & spinach for PP days!

Mustard pork with spinach (serves 2)

• 300gr sliced pork tenderloin, fat completely trimmed, OR turkey steaks
• 1 TB wholegrain mustard
• 100ml chicken stock
• 4 TB fat-free fromage frais
• 2 TB fresh Parsley, chopped
• 1 small red onion
  
• 200g spinach (I had a huge bag of large leaves, leave them whole)

1. Heat a large non-stick frying pan until hot quickly brown the pork slices all over in batches and scoop out. Add the mustard and chicken stock, bring to a simmer then whisk in half the fromage frais. The mixture will curdle.
2. Return the pork to the pan and simmer for 4-5 minutes until just cooked through.
3. Meanwhile steam the spinach: in a saucepan, dry-fry the chopped onion, when softened add a splash of water and add spinach leaves, whole. Leave to wilt and toss well till softened, this will only take a few minutes.
4. Turn off the heat from the frying pan and mix the parsley and remaining Fromage Frais into the mustard sauce.
5. Divide spinach between 2 plates then top with the pork and sauce.

As the FF curdles when heated I just added some more at the end of the cooking and that made the sauce a bit 'creamier' again. The original used sour cream of course...

Served me and my non-dieting DH (he got some mash with it) and was delicious!