Pork with mustard and crème fraiche

We were looking for something different to cook and stumbled across this recipe. We do not eat pork very often as it is normally very fatty but this is a lean, tasty dish not too heavy and great with new potatoes and green beans. Source is Delia Smith “Pork”

Foodstuff you will need:  (serves 2)

2 thick pork fillets (trimmed of fat) 375g each

1 large egg

1 heaped dessertspoon of grained mustard

1 heaped dessertspoon Dijon mustard

2 cloves of garlic (peeled)

10g fresh parsley

4 heaped teaspoon fresh white bread crumbs

salt and fresh milled black pepper

Sauce

1 heaped dessertspoon of grained mustard

1 heaped dessertspoon Dijon mustard

1 tablespoon crème fraiche

10g butter

1 medium onion finely chopped

310ml dry white wine

Equipment:

Oven

Oblong dish – longer than the pork fillets

Plate

Medium baking tray – greased and longer than the pork fillets

Knife and chopping board

Small bowl and whisk

Small processor to chop herbs

Small saucepan

How to throw it together

Pre heat the oven to gas mark 5 /375F/190C

Trim the excess fat and sinew from the pork fillets

Beat the egg with the mustard in a small bowl, then pour into an oblong dish.

Chop the garlic and the parsley in a processor, add the breadcrumbs and seasoning of salt and pepper, whiz for a couple of seconds then spread onto a plate.

Roll the pork fillets in the egg mixture until well coated. Lift out – letting excess drip back into the dish then lay in the crumb mixture. Turn the fillets over the crumbs until they are evenly coated and there are almost no loose crumbs left in the dish.

Transfer them into the greased baking tray and roast the fillets in a pre heated over for 30 minutes.

For the sauce, heat the butter in a small saucepan and cook the onion in it on a medum heat for about 10 minutes until softened and brown. Then add the white wine, turn up the heat and boil for 10 minutes to reduce slightly before adding the crème fraiche and mustards then simmer gently for a further 10 minutes. When the pork is cooked, let it rest in a warm place for about 10 minutes before carving into slices and serving with the sauce.