Pork with herby white wine sauce

1 To make the white wine sauce, melt spread in a small pan. Stir in flour with a wooden spoon. Stir until the mixture forms a smooth ball in the base of the pan. Cook the roux over a gentle heat, stirring occasionally, for 2-3 minutes, until it has a sandy texture but has not changed colour. Cool slightly before adding the liquid.

2 Combine milk and wine and gradually add to the cooked roux over a low heat, stirring in each addition. Add herbs. Stir until thick and smooth, then simmer gently, stirring occasionally. Season with salt and pepper.

3 Trim the pork of any visible fat. Cut each fillet in half. Heat most of the oil in a pan for a few minutes and then add the pork and cook for a few minutes either side to seal the meat (until the pork has lost its pinky colour and is tinged brown). Transfer the pork to an ovenproof dish. Sprinkle with half the herbs.

3 Sauté the mushrooms for a few minutes in the remaining oil and add to the cooked white wine sauce with the remaining herbs. Heat through. Pour the sauce over the pork and cook in the oven for 20-25 minutes. Stand for 5 minutes before slicing the pork and serving with the vegetables.