Pork with creamy mustard sauce
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becs-table.com.auCraving a flavour-packed meal? Our pork with creamy mustard sauce is the answer. This Aussie-inspired dish balances savoury pork with a silky, tangy sauce. Perfect for busy nights or weekend indulgences. Get ready to lick your plate clean!
Ingredients
- 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
Instructions
- 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.
Video
Notes
I tend to use the salt-reduced version, so I have control over my seasoning. Although it can be a little harder to find, I say, ask for it at the service desk. ? 