Tuesday, May 13, 2003

I served this last night to my girlfriends:

Mustard Pork with Mushrooms & White Wine

Serves 4

4 pork fillets (each ~15cm long)
mustard of your choice (I use a combination of Dijon & wholegrain)
oil for frying (~2 tablespoons)
2 cups vegetable stock
1/2 cup white wine
handful field mushrooms, sliced
2 teaspoons cornflour
cold water

Coat fillets generously with mustard.
In a medium-large frypan, heat oil over high heat. Fry fillets till well-browned (to seal completely).
Add stock & wine, then simmer (medium-low heat) for 30-45 minutes or until cooked through, but still tender. Add mushrooms in last 5 minutes of cooking.
Remove meat (but not mushrooms) from sauce, slice into 2cm thick pieces & set aside, keeping warm.
In a cup, mix cornflour with a little cold water to form a smooth paste. Add to sauce, stirring on medium heat till bubbling. Stop stirring & leave to thicken & reduce (5-10 minutes).
Add meat to sauce & serve immediately over rice or mash potato, with salad if desired.