Tuesday, 26 January 2010
The 21st Century Housewife's© Pork Tenderloin with a Mustard Cream Sauce
Pork tenderloin is a wonderful cut of meat. It’s lean and low in fat, and you can so do many different things with it. When I’m buying it I prefer to buy more than I need for just one meal. It’s usually cheaper that way and anyway, pork tenderloin is a great thing to have as leftovers. Among other things you can make really lovely hot supper sandwiches with it, serve it re-heated with spicy onion gravy or you can make it into something very special by preparing this quick and easy dinner with it!
To serve four people you need:-
1 tablespoon oil
1 red pepper, de-seeded and thinly sliced
2 tablespoons butter
2 heaped tablespoons flour
about 1½ cups milk
1 generous tablespoon whole grain or Dijon mustard
½ teaspoon paprika
about 2 cups cooked pork tenderloin, cubed
¾ cup frozen peas
1 bunch scallions (spring onions), washed and chopped
salt and pepper to taste
enough rice for four, cooked according to package instructions
In a small frying pan, heat the oil and gently sauté the pepper over a low to medium heat.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for a couple of minutes. Now add the milk, a bit at at time, whisking constantly. As the sauce begins to thicken after each addition of milk, add a little bit more, but go carefully - you may not need the whole amount. When the sauce is a nice creamy consistency, stir in the mustard, paprika, cubed pork tenderloin, sautéed red peppers and frozen peas.
Heat gently over medium heat, stirring frequently and adding a bit more milk if the mixture begins to thicken too much. When the pork is heated through and the peas are cooked, stir in the scallions (spring onions). Taste the mixture and add salt and pepper to taste if you wish.
Serve over the hot, cooked rice.