It's amazing the things you can do with cream/soft cheese. I recently bought The Ultimate Philadelphia Cookbook and although this recipe doesn't come from there, it does use soft cheese. The cookbook is packed full of all sorts of interesting things you can do with soft cheese, including Thai curries, pasta dishes, creamy sauces etc, one of the best things about the book is that mostly it uses light or extra light philly, which is great for a WeightWatchers diet. I'd never really thought that you could use soft cheese in such a variety of ways, it's more versatile than I thought!
Coming back to today's recipe, this uses extra light soft cheese to create a lovely creamy sauce without the need for cream or creme fraiche and the combination of pork and mushrooms is fantastic.
I should point out that I am not sponsored or by anyway affiliated with Philadelphia nor was the book a freebie!
Creamy Mushroom Pork (adapted from WeightWatchers Weekdays)
(7 WW ProPoints per serving)
100g pork fillet, sliced
125g chestnut mushrooms, sliced
1 garlic clove, crushed
300ml veg stock
100g low fat soft cheese
1 tbsp fresh tarragon, chopped
Lightly spray a saucepan with the cooking spray and add the pork slices and cook for 2-3 mins until the pork is browned. Add the mushrooms and cook over a medium heat until the mushroom juices have evaporated, about 7 mins.
Add the garlic and stock and boil for 3 mins until reduced by about a third. Whisk in the soft cheese and tarragon. Remove from the heat and serve.