Pork Fillets with Mushroom Mustard Sauce. Succulent tender pork fillets served with a creamy and hearty mushroom/mustard sauce next to bulgur.
Elegant and super delicious with a new flavour dimension to pork fillets contributed to the mustard, mushrooms and broth.
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Toss in the mushrooms and sauté. A minute later season with salt and pepper and add the onion while continuing sauteing until the onions are translucent. Deglaze with the wine.
Cut the seared loins to 2 ½ cm thickness fillets and return to the pan and cook for 15 minutes or until done with the lid on.
Add the broth, bring to a boil and simmer.
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Pork Fillets with Mushroom Mustard Sauce
Servings: 4 People
Ingredients
- 3 Pork Loins , about 250 gr each, excess fat removed
- 1 small Yellow Onion , finely diced
- 4 tablespoons olive oil
- 4 tablespoons Dijon Mustard
- 400 gr Portobello Mushrooms , quartered
- 1 cube Chicken Bouillon , Mitsides, diluted into 250 ml warm water
- 1 teaspoon fresh Thyme , home grown and leaves picked
- 2 tablespoons fresh Parsley , leaves picked and finely chopped
- 80 ml White wine
- 4 tablespoons Unsalted Butter , cold cut in cubes
- 1½ teaspoon Sea Salt
- 1 teaspoon freshly ground Black Pepper
- Bulgur Press for recipe bulgur.
Instructions
- Remove the loins from the refrigerator 30 minutes prior to cooking and wipe off most of the moisture and generously sprinkle with salt and pepper.
- Set a large saucepan over high heat and let it heat up for 2 minutes. Add 2 tablespoons of oil and let this heat up for 1 minute. Add the loins and sauté all sides until nicely browned. Remove from the pan and keep warm covered with foil.
- In the same pan, wiped from excess fat, over high heat we add 2 tablespoons of oil and let heat up for a minute. Toss in the mushrooms and sauté. A minute later season with salt and pepper and add the onion while continuing sauteing until the onions are translucent. Deglaze with the wine and let the alcohol evaporate and reduce by half.
- Add the broth, bring to a boil and simmer while in the meantime we cut the seared loins to 2 ½ cm thickness fillets and return to the pan and cook for 15 minutes or until done with the lid on.
- Remove the fillets from the pan and add to the pan the mustard, butter, thyme and parsley. Stir well to incorporate and create a nice sauce, simmering as much as needed for a nice consistency.
- Serve the fillets in a plate and pour the sauce all over along with some tomato bulgur.
