You know, blogging can be a tough gig. You spend the day (yes every day) thinking, writing, making and taking photos of food. Sounds like a glamour job right. LOL
Some days (most days) I skip breakfast. My lovely hubby has a degree in coffee making so every morning he dutifully gets up and makes me the perfect cuppa. Then I stagger over to my trusty PC and start the day by responding to online course messages, emails, etc. If you’ve done any of our online courses you’ll know that’s where I spend much of my time (when not in the kitchen), as I like to respond quickly.
Anyway, I’m not here to tell you my life story, I’m here to share this recipe. Pork with creamy mustard sauce is one of those dishes I throw together quickly to prevent my husband from making scrambled eggs for himself when he’s hungry. Not that that’s a bad thing, but those eggs were often purchased for this week’s online course recipe testing 🙁
Ingredients we use for pork with creamy mustard sauce
You don’t need much for bags of flavour
- Pork, Scotch Fillet I often buy these from Woolworths here in Australia. Scotch is a great cut for quick and easy. Pork or Beef work well.
- 1/2 Continental Salt Reduced Chicken Stock Pot. I use these when ever I want a flavour boost but don’t need extra liquid. They’re a brilliant product. Look at the label I’m sure you’ll agree. For this recipe I only need to use 1/2 a stock pot, if you can’t get salt reduced definately just use 1/2.
- 200 g Pure or thickened cream What can I say, pretend you’re in France. ???
- 1 tsp Mustard (wholegrain) or Dijon if you like. The mustard gives the pork a great boost of flavour you can use what ever brand you like even powdered as well. If you go for powdered just mix it with a bit of the thickend cream before adding it to the dish.
- Salt and pepper to taste, you may not need too much salt check and see before adding.
So here it is, it couldn’t be easier. My hubby loves pork, preferably slow-cooked, but this is an acceptable compromise. I usually buy pork scotch fillets. If you haven’t tried them, you need to.
Pork with creamy mustard sauce
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- 4 Pork, Scotch Fillet
- 1/2 Continental Salt Reduced Chicken Stock Pot
- 200 g Pure or thickened cream
- 1 tsp Mustard (wholegrain) or Dijon if you like
- 1 Salt and pepper to taste
- Place a fry pan on the stove top and bring to a medium high heat.
- Add a little non flavored oil to the surface of your fillets and sprinkle with salt. Once the fry pan is hot add the meat and sear on both sides. Give it around 2-3 mins on each side or long enough to add a little colour. (Colour is flavour) Then remove from the pan and set aside
- Pour the cream into the fry pan, useing a spatula, deglaze (scrape up any bits from the bottom), add the 1/2 stock pot and mustard and stir to combine. Once the stock pot has dissolved and the sauce is getting a little thicker, taste for seasoning and adjustments.
- Add the pork back to the pan and heat through until it cooked.
- Serve with seasonal vegetables, with a drizzle of the sauce over the pork.
Want to know more?
How about one of these to accompany your delicious Creamy mustard Pork?
Would you like to learn how to add more flavour? Our online course “A bit on the side“, might be the answer.