Senfschwein mit Blumenkohlpüree

Zutaten

• 1/2 cauliflower cut into florets
• butter
• milk
• olive oil
• 2 lean pork escalopes
• 1 tbsp wholegrain mustard
• 2 tbsp half-fat crème fraîche
• 100 g spinach steamed to serve

Zubereitung

1. 1

   Steam the cauliflower until very tender, then whizz to a smooth purée with a small knob of butter and a splash of milk.

2. 2

   Heat 1 tbsp oil in a non-stick pan. Fry the pork on both sides until golden and cooked through. Add the mustard and crème fraîche to the pan with a splash of water and stir until you have a sauce.

3. 3

   Serve the pork with the spinach and the cauliflower mash on the side.