Empty My Fridge
Why This Creamy Mustard Pork is the Perfect Weeknight Dinner
Ingredients
- Pork loin · sliced600 g
- Salt½ tsp
- Black pepper · ground½ tsp
- Oregano · dried½ tsp
- Paprika½ tsp
- Oil1 ½ tbsp
- Garlic · peeled crushed2 cloves
- White wine120 ml
- Chicken stock120 ml
- Dijon mustard1 tbsp
- Cream120 ml
- Worcestershire sauce¼ tsp
- Mashed potato
- Steamed vegetables
- Parsley · chopped2 tbsp
Instructions
- Cut the pork into medallions, then mix the salt, pepper, oregano and paprika and season both sides of the pork with it.
- Heat the oil in a large pan over high heat.
- Add the pork and cook about 2 minutes per side, until golden.
- Lower the heat to medium, add the crushed garlic and stir for 30 seconds. Pour in the white wine and stir to deglaze the pan.
- Let the wine simmer for 2 minutes, until slightly reduced, then add the chicken stock and simmer for 3 minutes.
- Stir in the Dijon mustard until fully mixed, then stir in the double cream and Worcestershire sauce.
- Bring to the boil, then simmer gently for 2-3 more minutes, until the sauce thickens slightly.
- Turn off the heat and serve the pork with mashed potatoes, steamed green vegetables, chopped parsley and black pepper.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
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