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Pork Stroganoff with Three Mustards

This recipe, first published in Delia Smith’s Winter Collection, is recommended by her as “. . . a five-star supper dish, with the added bonus that it only takes about 20 minutes to prepare.” (You may recall that earlier this year we shared her recipe for Macaroni with Leeks and Bacon.) Here, she combines dry English mustard, Dijon mustard, and coarse-grain Dijon mustard in a quick sautée with onions, pork tenderloin, portobello mushrooms, and crème fraîche (or sour cream). This should feed about six people, but the recipe can be cut in half beautifully for smaller numbers. Certainly not your average stroganoff, we think this is one that you’ll return to again and again. Thank you Delia!

Pork Stroganoff with Three Mustards

2 tbs. butter
1 tbs. olive oil
1 large onion, halved and thinly sliced
2 pork tenderloins, cut into 3/4″-thick medallions
2 cups portobello mushrooms, thickly sliced
2/3 cup dry white wine or vermouth
2 tsp. Coleman’s mustard powder
2 heaping tsp. Dijon mustard
2 heaping tsp. whole-grain Dijon mustard
1 cup crème fraîche or sour cream
chopped fresh parsley to serve

In a large sauté pan, melt the butter and oil over medium-low heat. Add the onion and cook for 5 minutes, until it begins to soften. Turn the heat up to medium-high and add the pork tenderloin pieces, stirring to brown, 4-5 minutes. Tip in the mushrooms and cook until their juices begin to run. Season well with salt and pepper, then add the white wine and reduce slightly.

Combine the three mustards and the crème fraîche (or sour cream), then stir into the pork. Let the sauce bubble and reduce by half. Check seasonings, then serve at once over rice or egg noodles, sprinkled with parsley.

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