Pork in Mustard Cream Sauce

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READY IN: 2hrs
Recipe by Margaret3

This recipe originally called for scallops and was first served to me as an appetizer. So try it with them, too!

Ingredients Nutrition

Directions

  1. saute peppers 1-2 minutes, add mushrooms and saute until soft,using the smallest amount of oil, butter, broth you can get away with.
  2. Set aside.
  3. heat butter& oil in large skillet.
  4. add onions& cook on LOW 5 minutes WITHOUT browning.
  5. Raise heat and add pork, seasoning it with a little coarse pepper.
  6. Cook one minute per side& remove from skillet.
  7. set aside.
  8. Add wine to skillet and bring to boil, reducing it to a few syrupy spoonfuls Add mustard& yogurt& wisk together thoroughly.
  9. BOIL 2 minutes.
  10. Combine with pork, mushrooms and peppers and warm thoroughly.
  11. Place all in a covered baking dish and bake@ 325 for 1-1 1/2 hrs, until fork tender.
  12. timing will depend on what cut pork you have chosen.
  13. (I seldom spring for tenderloin, but use boneless center cut chops or a small boneless roast, so i usually go for closer to the 1 1/2 hrs).
  14. If sauce is too thin, add a few plain bread crumbs.
  15. We like this served with basmati rice or couscous.

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