Herbaceous
Guru
This is a dish from the very first cookbook I ever owned, Peasant’s Choice by James Barber. I loved his TV show as a kid.
This recipe calls for mushrooms, but I hate them so I omitted them. If you want to use them, add them at the end with the cream.
Ingredients:
1 lb pork tenderloin, cubed
3-4 tbsp flour
Pepper to taste
1 tbsp olive oil
1 tbsp butter
1 large onion, chopped
2 leeks, chopped
4 whole cloves garlic
1 glass white wine
1 glass stock (or apple juice, or water - use what you have)
1 tsp dijon mustard
1 tsp fresh thyme
1/4 cup light cream
Dust the pork with the flour and pepper. Heat the oil in a deep frypan over high heat and saute the pork until lightly browned.
Add the butter, and then add the onions, leeks and garlic and stir until lightly browned. Add the wine and stock, mustard and thyme, and season with salt and pepper.
Simmer for 5-10 minutes until the pork is well done, and add the cream and heat through.
Serve with something to soak up the sauce - I served over egg noodles with thick slices of crusty bread on the side.
This recipe calls for mushrooms, but I hate them so I omitted them. If you want to use them, add them at the end with the cream.
Ingredients:
1 lb pork tenderloin, cubed
3-4 tbsp flour
Pepper to taste
1 tbsp olive oil
1 tbsp butter
1 large onion, chopped
2 leeks, chopped
4 whole cloves garlic
1 glass white wine
1 glass stock (or apple juice, or water - use what you have)
1 tsp dijon mustard
1 tsp fresh thyme
1/4 cup light cream
Dust the pork with the flour and pepper. Heat the oil in a deep frypan over high heat and saute the pork until lightly browned.
Add the butter, and then add the onions, leeks and garlic and stir until lightly browned. Add the wine and stock, mustard and thyme, and season with salt and pepper.
Simmer for 5-10 minutes until the pork is well done, and add the cream and heat through.
Serve with something to soak up the sauce - I served over egg noodles with thick slices of crusty bread on the side.
