ReceptnaptárÉmincé de porc à la moutarde (pork strips in creamy mustard sauce)
A quick French weeknight dish: thin strips of pork in a creamy wine sauce with Dijon and wholegrain mustard. 30 minutes, with pasta or rice.
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Ingredients
Method
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- Quickly brown the meat in batches in the oil over high heat; season and take out.
- In the same pan, soften the onion and pour in the wine.
- Stir in the mustards and cream and boil for 3-4 minutes.
- Return the meat and cook together for 2-3 minutes.
- Serve with pasta or rice; it keeps 3 days in a box; reheat covered in the microwave for 2-3 minutes, stirring halfway.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Brown the meat in batches over a high heat, or it will stew and turn tough.
- Only boil the mustard briefly at the end; long cooking makes it bitter.
Frequently asked questions
Which pork is best for émincé de porc?
Loin or tenderloin: both are tender and cook through in a few minutes.
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More french ideas
- Rillettes de porc (pork rillettes)
- Petit salé aux lentilles (salt pork with lentils)
- Sauté de porc aux pruneaux (pork stew with prunes)
- Ratatouille (vegetable stew)
- Coq au vin (rooster braised in red wine)
- Bœuf bourguignon (Burgundy beef stew)
- Soupe à l'oignon (French onion soup)
- Quiche Lorraine (Lorraine tart)
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