Wednesday, 19 January 2011

Panfried Pork with Maple and Mustard Sauce

I have a cold and this is the sort of food that I love when I have a cold, lovely and filling but really easy to make.

Panfried Pork with Maple and Mustard Sauce (from Good Food Magazine May 2007)
(Serves 4)

2 pork tenderloins , about 300g/10oz each
1 tbsp plain flour
2 tbsp olive oil
1 red onion , thinly sliced
200ml vegetable stock
2 tbsp maple syrup
2 tbsp wholegrain mustard
juice 1 lemon
handful parsley sprigs (optional)

Cut the pork into 3cm thick slices, season with salt and pepper, then lightly coat in the flour (the easiest way to do this is to put the flour and seasoning in a large food bag, add the pork and shake well). Heat the oil in a large frying pan, preferably non-stick, then add the pork and quickly fry until it is browned all over. Cook the pork for about 5 mins, then remove to a plate and cover with foil while you make the sauce.

Add the onion to the pan (with a touch more oil if needed), then quickly fry until lightly coloured, add the stock, then bring to the boil. Boil hard for a couple of minutes to reduce the stock a little, stir in the maple syrup, mustard and lemon juice, then bring back to the boil, stirring well.

Return the pork to the pan and gently simmer for a further 3-4 mins until it is cooked through. Sprinkle with parsley, if using.

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