Pork Fillet in Mustard Cream Sauce
A rich dish combining the best of the West - pork, mustard and cream. Take care when flattening the pork not to use the indented side of a meat mallet or it will look battered.
- 1 1/2 lb pork fillet or tenderloin cut into 1.25 cm (1/2 inch) slices
- 1/2 oz butter
- 1 tbsp vegetable oil
- 1 garlic clove skinned and crushed
- 1/4 pint medium-dry white wine
- 5 floz fresh soured cream
- 2 tbsp mild wholegrain mustard
- salt and peppe
- Slightly flatten each piece of pork with a rolling pin or meat mallet.
- Heat the butter and oil in a large frying pan and fry the garlic for 1 minute without browning it. Add the meat and brown on both sides.
- Push the meat to one side of the pan and pour in the wine. Stir to loosen any sediment at the bottom of the pan, then add the soured cream and mustard. Mix the meat into the sauce and cook for 2-3 minutes, stirring. Season with salt and pepper. Serve hot.
Calories: 361 kcal
Carbohydrates: 2 g
Protein: 36 g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 137 mg
Sodium: 230 mg
Potassium: 756 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 328 IU
Vitamin C: 1 mg
Calcium: 60 mg
Iron: 2 mg