Fillet of Pork with Mustard Sauce
This is a delicious and unusual preparation for the most tender cut of pork; the tenderloin. Served
in a creamy mustard sauce, and dotted with mustard seeds, it makes a very attractive presentation. Top with some finely chopped parsley, and serve with individual crusty loaves of French bread and sweet butter.
Servings: 4
Prep Time: 20 min.
Cook Time: 23 min.
Ingredients:
• 60g dry vermouth
• 90g light cream
• 60g onion, quartered
• 1 clove garlic
• 2 tsp. Dijon mustard, with seeds
• 1 tsp. hot mustard
• 1 cube chicken bouillon
• l/2tsp, salt
• 1/8tsp. pepper
• 120g fresh mushrooms, cleaned and sliced
• 450g pork tenderloin, thinly sliced
• 2 tbsp. sour cream
• 1 tbsp. cornstarch
Garnish
• fresh parsley
Instructions:
Place vermouth, cream, onion, garlic, Dijon mustard, hot mustard, bouillon cube, salt, and pepper
into the Bowl. Insert the Basket into the Bowl. Alternate layers of mushrooms and pork in the Basket. Cook for 20 minutes at 100°C on speed 5. If boiling too rapidly, turn heat down slightly. Remove the Basket and empty mushrooms and pork into a serving dish and keep warm. Add sour cream and cornstarch to sauce already in the Bowl. Cook for 3 minutes at 70°C on speed 4. Pour mustard sauce over mushrooms and pork. Serve over very hot steamed rice or noodles.
Garnish with finely chopped, fresh parsley.
members' comments
faffa - It was divine. I doubled the recipe and cooked it in the varoma bowl instead of the rice basket.
