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Mustard pork with spinach
- olive oil
- pork tenderloin fillet, about 300g, fat completely trimmed and sliced
- tbsp wholegrain mustard
- 100ml chicken stock
- 2 tbsp half-fat crme frache
- lemon , juiced
- a small bunch parsley , chopped
- 200g spinach
Directions:View on BBC Good Food
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