Fillet of Pork with Mustard Cream

Submitted by Terese

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

 

• Ready In: 40mins
• Ingredients: 12
• 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.

Reviews

[Sueie]

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!

 

[Chef Patience]

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.

 

[Nessbelline]

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!

 

[Leggy Peggy]

Delish and especially easy to bring together. Used dried tarragon and served it over hash browns. The two mustards make this special. Even fussy Aunt Esther had seconds. Thanks Terese. Thinking of you. UPDATE: Have made this again with great success. This time I served it over mashed potatoes and, because I was out of tarragon, used dried sage. Yum, yum! A real winner.

 

[Jen T]

A very nice blend of flavours. I too used dried tarragon and found it worked well. I can see me using this recipe with chicken strips as well. Thanks for this real 'keeper' for me. :)