Pork with Mustard


– 5/8 lb pork fillet
– 1 1/3 tbs mustard
– 2 7/8 oz carrot
– 2 7/8 oz string beans
– 7 1/8 oz spinach
– 2 1/8 cup chicken stock
– Salt to taste
– Freshly-ground black pepper to taste
– 2 tbs salad oil


– Slice pork into 12 pieces. Sprinkle with salt and pepper.
– Heat oil in pan. Saute pork on both sides until light brown.
– Cut carrot lengthwise into quarters, then into 1 1/2-inch pieces. Round off corners into “football” shape. Simmer in 7/8 cup of the chicken stock until soft; season with salt and pepper.
– Briefly boil string beans and spinach; cut into 1-inch pieces. Simmer in 1 1/4 cups chicken stock for a few minutes and season with salt and pepper.
– Arrange pork on serving plate, spread mustard and garnish with carrots and string beans and spinach.
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