Ingredients

• 600g x Pork loin - cut into 3cm pieces. Based on 4 people

• 2 x Tablespoons plain flour

• 4 x Tablespoons butter

• 1 x Cup button mushrooms - sliced

• 1 x Medium leek - sliced

• 3 x Shallots - washed and sliced

• 3 x Garlic cloves - finely diced

• 2 x Teaspoons Dijon mustard

• 2 x Cups chicken stock - rich homemade style

• 1/2 x Cup marsala

• 3 x Teaspoons sweet paprika

• 1 x Teaspoon dried sage

• 1 x Teaspoon dried rosemary

• 1/2 x Teaspoon black pepper

• Salt to taste or special diet

Preparation

In a heavy based pan add 2 x tablespoons butter and a dash of olive oil and when hot, lightly dust with the flour and fully brown the pork on all sides then set aside.

Next, in the same pan cook down the leeks, shallots and garlic - add a little more olive oil if needed - and fully caramelise. Then add the sage, rosemary and pepper and salt and stir well.

Then add the mushrooms and remaining 2 tablespoons butter and cook down until the mushrooms are soft and brown. Then add the chicken stock to deglaze the pan. Next add the mustard, marsala and cream and stir again to bring all the flavours together.

Now return the pork to the pan, cover with the sauce and cook until the pork pieces are lightly pink - about 15 minutes

We served with arborio rice

Important: Best home made style chicken stock is essential for this recipe. Avoid the over salted cardboard stocks in many supermarkets