Fillet of Pork with Mustard Cream

Total Time
40mins
Prep 10 mins
Cook 30 mins

This is like a pasta dish with a difference, really yummy and not too difficult.

Ingredients Nutrition

Directions

  1. Melt butter in a large frypan over medium-low heat and cook onions for 3-4 minutes or until softened.
  2. Remove from pan and set aside.
  3. Add pork to pan and cook in batches over high heat until lightly browned.
  4. Return onions to pan and stir in the flour and cook for 1 minute.
  5. Gradually stir in wine and chicken stock mixing until well blended.
  6. Add mustards and cook over medium heat, stirring constantly, for 3-4 minutes until sauce boils and thickens.
  7. Stir in cream, mushrooms and tarragon, season with salt and pepper and cook for 4-5 minutes or until heated through.
  8. Toss sauce through cooked pasta and serve immediately.

Reviews

(5)
Most Helpful

Didn't have pork fillet on hand, so used chicken fillet. This was really delicious, cut back a little on mustard and extra lite cream because of family, can't wait to try it on pork. Also used dried tarragon instead of fresh. GREAT RECIPE!

Sueie August 20, 2003

This is very good. I subbed more chicken broth for the wine. One of my guests does not touch alcohol. Not even a couple of tbls in a pot of soup. Sigh. I'll have to try this with wine later.

Chef Patience September 08, 2013

Perfect recipe, very well behaved and made the pork tender and tasty. I'm not a mushroom fan so added a load of fresh peas instead. Sneaked in a bit of garlic when I put the onions back in. The tarragon gives a real sweetness, and the dual mustards are genius. Will definitely make this one again!

Nessbelline August 21, 2009

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