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Pork Fillet with Mustard Sauce
Preparation time – 5 minutes
Cooking time – 25 minutes
A classic creamy pork dish from Normandy, enhanced by the Calvados and apples.
Nutritional value per serving:
Protein 36 g; Fat 35 g of which saturates 16 g; Carbohydrate 11 g of which sugars 9 g; Energy 520 kcal.
175 ml/ 6 fl oz chicken stock 600 g/ 1lb 5 oz pork fillet, trimmed of fat and cut into 1 cm/ ½ in slices 2 small dessert apples, quartered, cored and sliced 4 spring onions, chopped 2 tbsps olive oil 1 level tbsp plain flour 1 sprig fresh thyme, leaves stripped 3 tbsps wholegrain mustard Salt and freshly ground black pepper 5 tbsps double cream 2 tbsps Calvados or brandy 4 sprigs of thyme to garnish
- Put the chicken stock in a saucepan and warm through.
- Heat the oil in a large frying pan, add the pork slices and fry over a high heat for 1 minute on each side, or until the meat is lightly browned.
- Stir the flour into the pan and cook for 2 minutes, stirring. Then add the onions and warmed stock and bring to the boil, still stirring.
- Add the thyme leaves, apple slices, mustard and salt and pepper. Continue to cook over a moderate heat for a further 4 minutes, stirring occasionally, until the meat is cooked through.
- Stir the cream into the sauce, then simmer gently for 2 minutes. Pour in the Calvados or brandy, increase the heat slightly and cook gently for a further 2 minutes, then transfer onto four individual plates to serve, and garnish each with a sprig of thyme.
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