Pan fried pork in a creamy mushroom and mustard sauce
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This is a pan fried sliced pork, sitting on a bed of mash potatoes, covered in a creamy mushroom and wholegrain mustard sauce. It is a perfect mix and tastes amazing. I will describe who to make the sauce because you know how to make the mash potatoes and pan fry the pork. You can serve with any other veg you want just to mix things up a bit.
Ingredients
- 2 Thin cut pork loin
- 3 Medium potatoes
- 250g Diced mushrooms
- 120ml Double Cream
- 1/2 Chicken stock cube
- 1 Heaped teaspoon of wholegrain mustard
- 1 dash Worcestershire sauce
Method
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Put your potatoes on to boil for your mash potatoes. Whilst they simmer away pan fry your pork then place on a tray and put in the oven.
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For the sauce, start with frying for a short while the mushrooms. Drizzle some oil over them and fry till they start to loose their solidity.
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Once the mushrooms are ready place in a bowl to the side. Boil 240ml of water and place in a pan, when you an see the bubbles lifting off the pan surface break up and add in your chicken stock cube.
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Stir in the stock cube till you can no longer see it, then add in the cream, mustard and the dash of Worcestershire sauce. Keep stirring this until it starts to come together and thickens slightly.
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Once its starting to thicken add in your mushrooms and keep stirring the sauce.
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Keep stirring and le it simmer for about 4-5 minutes or when its thickened up enough.
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Finish off making your mash potatoes and place on a plate, place the porn along side the potatoes then cover with the sauce.
