Pork with Honey and Mustard Sauce recipe
ingredients
625 g pork tenderloin
2 tbsp oil
2 tbsp (1 oz) 25 g butter
1 onion sliced
250 g mushrooms, sliced or quartered
200 ml chicken or pork stock
2/3 cup (150 ml) 1/4 pint pineapple juice
2 tbsp tomato puree (paste)
2 tbsp soy sauce
2 tbsp clear honey
2 tsp Dijon mustard
salt and freshly ground black pepper
2 tbsp oil
2 tbsp (1 oz) 25 g butter
1 onion sliced
250 g mushrooms, sliced or quartered
200 ml chicken or pork stock
2/3 cup (150 ml) 1/4 pint pineapple juice
2 tbsp tomato puree (paste)
2 tbsp soy sauce
2 tbsp clear honey
2 tsp Dijon mustard
salt and freshly ground black pepper
method
1. Trim the fat from the pork and slice the pork into 5 mm slices. Place the slices between two sheets of clingfilm and beat them with a rolling pin until thin.
2. Heat the oil in a large frying pan and fry the pork over a medium heat until lightly browned on both sides. Remove the pork from the pan and keep it warm.
3. Add the butter to the pan and fry the onion and mushrooms until softened. Add the stock, pineapple juice, tomato puree, soy sauce, honey, mustard and seasoning. Simmer for 1 minute.
4. Return the pork to the pan and simmer gently for 2 to 3 minutes. Serve at once.
2. Heat the oil in a large frying pan and fry the pork over a medium heat until lightly browned on both sides. Remove the pork from the pan and keep it warm.
3. Add the butter to the pan and fry the onion and mushrooms until softened. Add the stock, pineapple juice, tomato puree, soy sauce, honey, mustard and seasoning. Simmer for 1 minute.
4. Return the pork to the pan and simmer gently for 2 to 3 minutes. Serve at once.
serving amount
serves 4
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