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Pork Fillet in Mustard Cream Sauce




Source of Recipe


the web


List of Ingredients




Pork fillet or tenderloin - 700g (1½ lb), cut into 1.25 cm (½ inch) slices
Butter - 15g (½ oz)
Vegetable oil - 1 tbsp
Garlic clove - 1, crushed
Medium dry white wine - 150ml (¼ pint)
Soured cream - 150ml (¼ pint)
Mild wholegrain mustard - 2 tbsp



Recipe



Slightly flatten each piece of pork with a rolling pin or meat mallet.

Heat the butter and oil in a large frying pan and fry the garlic for 1 minute without browning it. Add the meat and brown on all sides.

Push the meat to one side of the pan and pour in the wine. Stir to loosen any sediment at the bottom of the pan, then add the soured cream and mustard. Mix the meat into the sauce and cook for 2-3 minutes, stirring. Serve hot.


Serves 4.