Pork Fillet with Whole Grain Mustard Sauce


INGREDIENTSporkfillet-mustard-sauce copy



  • Place oil and butter in a pan, and cook over low heat.
  • Add onions and cook until soft and translucent, but not brown.
  • Trim any membrane from the pork and cut the meat across the grain into 2.5cm thick medallions. Season with salt and pepper.
  • Using a slotted spoon, remove the onions from the pan and set aside.
  • Increase the heat to medium-high and quickly brown the pork on both sides. Remove and set aside.
  • Add the wine to the pan.
  • Pour water over chicken base and mix well.
  • Add stock and mustard to pan and stir well.
  • Return meat and onions to pan. Cover, reduce heat and simmer for about 20 minutes until pork is cooked.
  • Using a slotted spoon, remove the meat and onions and keep warm.
  • Stir the cornstarch into the fresh cream and whisk the mixture into the cooking liquid in the pan. Simmer until sauce thickens.
  • Stir in coriander and pour sauce over pork.