When friends or acquaintances come for diner during the week, I find that the Pork Fillet with Mustard Sauce ticks all the right boxes. It is ready in 30 minutes, absolutely delicious and looks very elegant.
Recipe Pork Fillet with Mustard Sauce
- 600 g pork fillet
- 500 g carrots, peeled and cut into slices
- 3 tbsp. oil
- salt, pepper
- 300 ml vegetable stock
- 200 ml dry white wine
- 400 g Tagliatelle
- 150 g Crème Fraiche
- 2 tbsp. wholegrain mustard
- 1/2 bunch of flat leafed parsley, chopped
Cut the meat into slices of 3 – 4 cm each, and the carrots into slices. Preheat the oven to 40C. Heat 2 tbsp. of oil in a frying pan and cook the meat 3-4 minutes per side on high heat and season. Take the fillets out of the pan and keep it warm in a slightly warmed oven. Add the rest of the oil to the pan and fry the carrots at medium heat for about 3 minutes. Season and cook about 8 minutes with the lid on, adding the vegetable stock and the white wine.
Cook the Tagliatelle in salted water until they are al dente. Pour the carrots into a sieve, catching the cooking liquid. Place the carrots also into the slightly warmed oven to keep them warm. Pour the cooking liquid back into the frying pan, add the crème fraiche and let it thicken until it’s a creamy sauce, you might need to add some cornflour to thicken it. Add the mustard and season to taste. Do not continue to cook.
Drain the Tagliatelle, chop the parsley and sprinkle over the carrots and serve!
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