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Pork Fillet in Mustard Cream Sauce
A rich dish combining the best of the west - pork, mustard and cream.

INGREDIENTS: Pork fillet or tenderloin - 700 g (1* lb) cut into 1.25 cm (* inch) slices, Butter - 15 g (* oz), Vegetable oil - 1 tbsp, Garlic clove - 1 crushed, Medium dry white wine - 150 ml (* pint), Soured cream - 150 ml (* pint), Mild wholegrain mustard - 2 tbsp.

COOKING: 1. Slightly flatten each piece of pork with a rolling pin or meat mallet.A
2. 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 all sides.
3. 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. Serve hot.