PORK WITH PORT AND MUSHROOM SAUCE Preparation time: 10 minutes | Cooking time: 15 minutes 4 x 100g pork medaillons PORT AND MUSHROOM SAUCE 2 teaspoons margarine 100g Swiss brown mushrooms 1/2 cup beef stock 1/2 cup water 1 teaspoon Worcestershire sauce 2 tablespoons port

Trim all visible fat from pork. Cook pork in heated large nonstick saucepan for about 3 minutes each side or until cooked through. Serve pork with port and mushroom sauce. Serve with kumara mash and baby rocket leaves, if desired.

PORT AND MUSHROOM SAUCE
Melt margarine in heated small nonstick saucepan, cook mushrooms, stirring until browned. Add remaining ingredients; bring to boil. Simmer, uncovered, for about 5 minutes or until liquid is reduced by half and sauce has thickened slightly.

Serves 2.

Per serving: 7.9g fat; 288 calories.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks