Fillet of Pork with Mustard Cream

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

• Ready In: 40 mins
• Serves: 6

Ingredients

• 30  g butter
• 2  onions, sliced
• 500  g  pork fillets, cut into thin strips
• 1  tablespoon all-purpose flour
• 1  cup dry white wine
• 1  cup  chicken stock
• 1  tablespoon Dijon mustard
• 1  tablespoon  whole grain mustard
• 200  ml  thickened  cream
• 100  g  swiss brown button mushrooms, sliced
• 1  tablespoon  chopped tarragon
• 250  g  cooked tagliatelle pasta noodles, to serve

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.