Pork with Leek & Mustard Sauce

In a large pot, add the potatoes and enough water to cover them, place on a high heat, bring to the boil and cover. Cook for 10 minutes or until the potatoes can be pierced easily with a knife. Drain.

Season the pork fillets on both sides with salt and pepper. Heat the olive oil in a frying pan over a medium-high heat, add the pork and cook for 3 minutes on each side or until cooked to your liking. Remove from the heat, rest on a plate and cover with foil.

In the same frying pan, melt the butter over a medium heat, then add the leek and sauté for 2-3 minutes, or until softened. Add the flour and cook for 30 seconds, then add the Dijon mustard, vegetable stock powder, and water. Stir until smooth and slightly thickened.Stir through the tarragon and season to taste with salt and pepper.