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Pork In Mustard Sauce

21st.Century.Chef's picture
  Pork tenderloins 2 Pound (3 Tenderloins)
  Black pepper To Taste, freshly ground
  Dijon mustard 4 Tablespoon (Grey Poupon Is Fine)
  Olive oil 2 Tablespoon (For Deep Frying)
  Butter 1 Teaspoon
  Salt To Taste
  Green peppercorns 2 Teaspoon
  Whipping cream/Mock cream 3 Tablespoon
  Dry white wine 3 Tablespoon

Slice the pork tenderloins across the grain, 1/3 inch thick.
Pepper the meat to taste and spread half the mustard on one side of the slices.
Use the back of a spoon for this.
Heat a large frying pan and add the oil.
Quickly saute the meat on both sides, until a light brown.
Add the butter or olive oil, move the meat in it a bit, and remove from the pan.
Place on a platter and add a tiny bit of salt.
Add the green peppercorns to the pan, crushing them with a wooden spoon.
Add the remaining Dijon mustard and mix with the pepper.
Add the cream and wine.
Bring to a boil and reduce for 1 minute.
Serve the sauce over the pork.
A Chicken and Avocado Mousse, Fried Rice Balls, and a green salad with Garlic Dressing would make a fine meal.

Recipe Summary

Difficulty Level: 
Side Dish

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