Empty My Fridge
Why This Creamy Mustard Pork is the Perfect Weeknight Dinner
Zutaten
- Pork loin · sliced600 g
- Salt½ TL
- Black pepper · ground½ TL
- Oregano · dried½ TL
- Paprika½ TL
- Oil1 ½ EL
- Garlic · peeled crushed2 Zehen
- White wine120 ml
- Chicken stock120 ml
- Dijon mustard1 EL
- Cream120 ml
- Worcestershire sauce¼ TL
- Mashed potato
- Steamed vegetables
- Parsley · chopped2 EL
Zubereitung
- 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.
Zusammengefasst aus dem Video von Kitchen Sanctuary. Schau es dir für die Details an.
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