Empty My Fridge
Why This Creamy Mustard Pork is the Perfect Weeknight Dinner
Ingredientes
- Pork loin · sliced600 g
- Salt½ colher de chá
- Black pepper · ground½ colher de chá
- Orégano · dried½ colher de chá
- Paprika½ colher de chá
- Oil1 ½ colher de sopa
- Garlic · peeled crushed2 dentes
- White wine120 ml
- Chicken stock120 ml
- Dijon mustard1 colher de sopa
- Creme de leite120 ml
- Worcestershire sauce¼ colher de chá
- Mashed potato
- Steamed vegetables
- Parsley · chopped2 colheres de sopa
Modo de preparo
- 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.
Resumido do vídeo de Kitchen Sanctuary. Assista para ver os detalhes.
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