Thursday, 15 March 2012
Pork with Mustard Sauce
Approx 450g of pork fillet cut into round slices or 4 pork escalopes
a glass of white wine
a dollop of wholegrain mustard
a small carton of double cream (you will know how much to add)
Flatten the pieces of pork with a rolling pin as flat as they will go without breaking up the meat. Heat a knob of butter in the frying pan. Coat the pork in the seasoned flour and add to the frying pan. Cook the pork on both sides on a high heat until cooked through, a few minutes each side if they are thin enough. Remove the meat to a warmed dish in a warm oven. Hopefully they will leave some good bits in the pan, pour in the wine and stir in the bits, reduce the wine by half. Add the cream, mustard and season to taste. let it bubble away until you have a lovely creamy sauce. then pour over the pork and serve with your desired accompaniment.