Ingredients :
- 3 tbsp Olive oil
- 500 grams Tenderloin pork cut into medallion pieces
- 100 grams Button mushrooms cut in half
- 3 cloves Garlic crushed
- 1/4 cup White wine
- 1/4 cup Double cream you can use single cream if you like it a bit runny
- 2 tsp Whole mustard grain
- 3 tsp Dijon mustard
Method :
- Cut up the pork tenderloin and mushrooms add a little oil and 3 cloves of garlic and follow the other mustard pork recipe I have 😄
- Add the tenderloin after the garlic has fried for 1 minute
- Fry the pork until it"s grey in colour and stir around for 10 minutes
- Make a well in the middle of the mix and pour the wine in and bubble for 2 minutes then turn down and simmer for 10 mins
- At the end of the 10 mins, add the mustards Dijon and whole grain mix in well and simmer for 5 minutes
- After that simmering add the cream and stir when heated serve while hot
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