1. Heat the oil, add the pork and garlic and cook for 4-5 minutes until browned. 2. Add the onions and mushrooms and cook for a further 3-4 minutes. 3. Stir in the mustard, quark , thyme, half the parsley seasoning and blended cornflour. Cook for a further 2-3 minutes. 4. Spoon into a serving dish and sprinkle with the remaining parsley. NOTES : A delicious creamy sauce combining mustard and quark. Delicious served with crisp jacket potatoes and seasonal vegetables.
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|Serving Size: 1 Serving (273g)|
|Recipe Makes: 4|
|Calories from Fat: 640 (87%)|
|Amt Per Serving||% DV|
|Total Fat 71.1g||95 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 34.3g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 77.2mg||24 %|
|Sodium 667.6mg||23 %|
|Potassium 463.2mg||12 %|
|Total Carbohydrate 15.4g||5 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 12.7g|
|Protein 9.1g||13 %|
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Calories per serving: 736
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