Pork Loin with Rice and Creamed Carrots and Leeks

Ingredients:

40g gherkins

200ml soy cream

3 garlic cloves

2 tsp dried Italian herbs

1 leek

2 carrots

1/2 tbsp dijon mustard

4 pork loins

Basmati rice

1 vegetable stock cube

Method:

1. Preheat the oven to fan 220C. Finely dice the gherkins; reserve for later.

2. Boil a kettle. Dissolve the stock cube in 50ml boiling water. Trim the leek and thinly slice. Heat a large frying pan with 3 tbsp water on a medium-high heat, add the leek and cook for 3-4 mins, until softening. Add the cream, stock, a pinch of black pepper and the mustard. Simmer for 1 min, until thickened slightly, then transfer to a large ovenproof dish.

3. Clean the pan and reheat with 1/2 tbsp oil on a high heat. Fry the pork for 2-3 mins on each side, until golden brown, then place on top of the leek. Bake for 10 mins, until the pork is cooked through.

4. Serve the pork, leek and carrots on top of some rice. Garnish with the gherkins.