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Pork Fillet with Whole Grain Mustard Sauce

INGREDIENTS

• 45 ml canola oil plus - No Trans Fat   #13752
• 30 g butter   #44110
• 325 g onions - thinly sliced   #87035
• 675 g pork tenderloin   #66562
• 60 ml white wine
• 200 ml boiling water
• 15 g Rose Hill Chicken Base   #02866
• 80 g whole grain mustard 10 g cornstarch   #09103
• 100 ml cream   #44166
• 3 tbsp coriander - freshly chopped
• salt to taste   #13790
• freshly ground black pepper to taste   #13877

DIRECTIONS

• 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.