Pork Fillet In Mustard Cream
A rich dish combining the best of the West—pork, mustard and cream. Take care when flattening the pork not to use the indented side of a meat mallet or it will look battered.
700 g (1 1/2 lb) pork fillet or tenderloin, cut into 1.25 cm (1/2 inch) slices
15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
1 garlic clove, skinned and crushed
150 ml (1/4 pint) medium-dry white wine
150 ml (5 fl oz) fresh soured cream
50 ml (2 tbsp) mild wholegrain mustard
salt and pepper
1. Slightly flatten each piece of pork with a rolling pin or meat mallet.
2. 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 both sides.
3. 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. Season with salt and pepper. Serve hot.