Pork Fillet in creamy mustard sauce Tried this for dinner last night - very Yummy and not too much effort either! Ingredients • ¾kg pork tenderloin (fillet) • 2 teaspoons of olive oil • 15g butter • 2 shallots, chopped (I used 2 small onions) • 4 tablespoons (1/3 cup) white wine (I may have tossed in a little more than specified amount ) • 250ml (1 cup) double cream • 2 level teaspoons of Dijon mustard (didn’t have Dijon so used honey/garlic mustard but am sure any mustard will do) • Freshly ground black pepper • Pinch of salt 1. Cut fillet into 2 – 3cm thick slices. Put these between pieces of cling film and beat out until 1cm thick. Season lightly. 2. Heat the oil and butter in the frying pan, fry the shallots until softened, but not browned. 3. Add a few pork medallions to the hot pan and fry for 2 – 3 minutes each side. Lift out and keep hot. Continue until they are all cooked. 4. Remove the pan from the heat and de–glaze the pan with the white wine. Add the cream and mustard, stirring. Re heat until the sauce bubbles and thickens slightly. 5. Put the medallions back into the sauce and check the seasoning. A few (approx. 100g) wild mushrooms, such as chanterelles, can also be added to the recipe. Add to the pan after all the medallions are cooked and fry for just 1 – 2 minutes so that they retain their shape. Then continue at point 4. I did not add mushrooms but if anyone does try it pse report back
Posted on: Thu, 07 Aug 2014 05:39:40 +0000