Mustard pork filets
I used to make this for myself as a treat when my ex-husband would travel for work. He didn't like it. However, my current husband asks for it regularly 🤷🏻♀️. I've written the recipe below how Nigella writes it, but I change up the flavour combos. I'm not a fan of grainy mustard, so I prefer dijon and champagne or sparkling wine instead of the cider. I buy one of those little mini bottles of cheap champagne if I'm going to make this.
Ingredients
- 2 pork filets
- 1 clove of garlic, crushed
- 1 tblsp olive oil
- 125 ml cider
- 1 tblsp grainy mustard
- 75 ml double cream
- 500g gnocchi
Method
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Put a pot of water on to boil, for the gnocchi.
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Cut the fat or rind off the pork. Nigella says to bash them with a rollingpin to make them thinner, but I've never bothered with this step.
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Heat the oil in a heavy-based pan and cook the pork over a moderately high heat for about 5 minutes a side. Remove them to a warmed plate and wrap them in tin foil.
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Add the gnocchi to the pot of boiling and cook according to the packet instructions.
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Pour the cider/champagne into the pan, still over the heat, to de-glaze the pan. Let it bubble away for a minute or so, then add the mustard and stir in the cream. Let the sauce continue cooking for a few minutes.
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When you have drained the gnocchi, add them to the pan with the sauce and stir them around well.
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Plate up the pork, then spoon the gnocchi and sauce over the top of each filet.
References
Lawson, Nigella (2007). Nigella Express: Good food fast Randon House.
Tags
- Recipe
- Dinner
- Easy