Ingredients:
12 ounces pork tenderloins
4 ounces small mushrooms, button will do
1 teaspoon hot mustard powder
1 teaspoon whole grain mustard
1 tablespoon Dijon mustard ( heaped)
1 (200 ml) containers creme fraiche
1 tablespoon macnut oil or 1 tablespoon canola oil
1/2 ounce butter
1 small onions, thinly sliced
3 ounces dry white wine
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Trim the pork and cut into strips 1/4 “wide x3” long.
Prepare the mushrooms and slice them thinly.
In a small bowl, mix together the 3 mustards with the creme fraiche and when your ready to cook, take a large frying pan and heat the oil and butter together over medium heat.
Add the onions and fry until they are soft.
Remove the onions to a plate.
Turn the heat up under the pan to high and when it is smoking, add the strips of pork and fry quickly, keep them moving, without burning.
Add the mushrooms and toss around to cook briefly until the juices start to run.
After that, return the onion to the pan and stir. Season well with salt and pepper, then add the wine and let it reduce slightly before adding the creme fraiche.
Stir together and let the sauce bubble and reduce to half.
Serve immediately, over rice, or as I do, over spinach.
Servings: 2-4
Time preparation: 15 min.
Time total: 30 min.