Ingredients:
30 g butter
2 onions, sliced
500 g pork fillets, cut into thin strips
1 tablespoon all-purpose flour
1 cup dry white wine
1 cup chicken stock
1 tablespoon Dijon mustard
1 tablespoon whole grain mustard
200 ml thickened cream
100 g swiss brown button mushrooms, sliced
1 tablespoon chopped tarragon
250 g cooked tagliatelle pasta noodles, to serve
Directions:
Melt butter in a large frypan over medium-low heat and cook onions for 3-4 minutes or until softened.
Remove from pan and set aside.
Add pork to pan and cook in batches over high heat until lightly browned.
Return onions to pan and stir in the flour and cook for 1 minute.
Gradually stir in wine and chicken stock mixing until well blended.
Add mustards and cook over medium heat, stirring constantly, for 3-4 minutes until sauce boils and thickens.
Stir in cream, mushrooms and tarragon, season with salt and pepper and cook for 4-5 minutes or until heated through.
Toss sauce through cooked pasta and serve immediately.
Servings: 6
Time preparation: 10 min.
Time total: 40 min.