Step 1

Start by adding 1 tbsp of the rapeseed oil into a large stainless steel pan. Increase the heat to high and add the pork loins. Fry each side of the pork for 3 minutes, achieving a nice sear/ browning. Remove and set the pork aside, slicing into bite-sized pieces and removing any excess fat.

Step 2

To the same pan, deglaze the sticky meaty bits with a splash of hot water. Add the remaining rapeseed oil into the pan along with the onion. Reduce the heat to medium/low and fry until softened, for around 4 minutes. Season with salt and pepper.

Step 3

Next, add the mushrooms into the pan, cook until the moisture is released and cooked off and the mushrooms have softened. Add the garlic for the final minute of frying.

Step 4

At this stage, add the orzo (pasta of choice) to salted boiling water. Set your timer to 2 minutes minus the packet cook time.

Step 5

Pour the stock & pork into the pan with the mushrooms and onion. To your measured creme fraiche, add a splash of the stock into a bowl and stir to heat/temper the creme fraiche. This will prevent the creme fraiche from splitting. Pour this into the pan and stir to combine.

Step 6

To that, add the cornflour slurry (cornflour with 2 tbsp of water combined), Dijon mustard, soy sauce, lemon juice and an extra pinch of salt and lots of pepper. Stir until the sauce starts to thicken and then add the al dente pasta. Stir to combine and loosen with a splash of pasta water if necessary. Top with fresh parsley and enjoy!