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Creamy Mustard Pork

We are happy to share with you this little gem of a recipe. Pork tenderloins are so easy to prepare, and they partner with strong flavors extremely well. Here is another example of just that: sautéed with onions and mushrooms then finished with a quick pan sauce of wholegrain mustard and crème fraîche, humble pork is transformed effortlessly into elegant fare. Serve with rice or noodles, and a bright steamed veg.

Creamy Mustard Pork

1 tbs. olive oil
1 large onion, halved and sliced thin
1 clove garlic, crushed
6 oz. mushrooms, sliced
1 pork tenderloin, thinly sliced
3½ fl. oz. crème fraîche
2 rounded tbs. wholegrain mustard
handful of fresh basil

Heat the oil in a large skillet and add the onions. Cook slowly until they begin to soften.  Add the mushrooms and garlic and continue to cook until the mushrooms have softened. Tip in the pork and season well. Turn up the heat and cook, stirring often until the pork is no longer pink. Add the crème fraîche and the mustard, then tear in the basil. As soon as the créme fraîche has gone runny, remove from the heat. Check seasonings and serve.

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