600g pork fillet
1 tbsp olive oil
2 tbsp maple syrup
1 tbsp white or red wine vinegar
2 tbsp wholegrain mustard (gluten free)
Cut the pork into 3cm thick slices. Heat the oil in a large, non-stick frying pan, add the pork, then fry on both sides until lightly browned, about 5 mins in total. Lift out of pan and set aside.
Stir in the maple syrup, vinegar and 3 tbsp water, bring to the boil, then return the meat to the pan along with any juices.
Simmer for a few more mins, stirring until the pork is cooked through and the sauce is thick and sticky. Stir in the wholegrain mustard, then serve with rice.
Recipe adapted from: Good Food