I hope you like this. I like to share WHY I do things as well as what you should do.
This isn’t an authentic recipe, I read a recipe 30 years ago and then made it taste the way I wanted and over the years my cooking knowledge has helped me to perfect this recipe.
My family is split rice/pasta as an accompaniment. You can have it with rice or as I love it, with buttery fettuccini
I make no apology for not giving you a “quick” version. I think it’s important to take your time if you want flavour.
SERVES 4 – 6
2 pork fillets trimmed of sinew & thinly sliced against the grain (from one end to the other)
Salt and pepper to season your meat
Rapeseed or vegetable oil for frying
300ml pot of sour cream
1 tbs grain mustard mustard
1/2tbs Dijon mustard
2 onions, thinly sliced
1tsp hot smoked paprika but sweet will be fine too
100g butter
300g chestnut or portabello mushrooms, sliced
2tsp dried oregano
70ml Marsala or red wine (and a glass for yourself while you cook)
A squeeze of lemon
A generous handful of chopped parsley
Mix the sour cream with the grain and Dijon mustard.
Season the sliced pork with salt and pepper.
Heat a large frying pan over a high heat and when its hot drizzle in your oil, cook the sliced pork in batches. It will only need 2 or 3 minutes on each side. Remove to a bowl.
Reduce the heat to medium and add half the butter and let it melt, then throw in the onions and 1 tsp of paprika. Reduce the heat and cook until soft and translucent. It’s fine if they get a bit of colour
Add the rest of the butter followed by mushrooms and oregano and some seasoning. Let the mushrooms cook until all the excess water has evaporated, this may take some time depending on the size of your frying pan
(One of the photos shows the sticky mess stuck to the bottom of the pan. THIS IS A GOOD THING. This will give you more flavour).
When the mushrooms are cooked turn the heat up high and add Marsala or red wine and deglaze the pan. The alcohol will bubble and sizzle. I use a flat end wooden spatula to scrape all the bits off the bottom of the pan. Let it reduce to just covering the bottom of the pan
Pour in the sour cream mustard mixture and stir through. At this point you can add the meat with all its resting juices , cook for a couple of minutes. Taste for seasoning and acidity. You might want to add the smallest squeeze of lemon salt or pepper. Sprinkle with a generous amount of fresh parsley
- 2 pork fillets (approx 500g each) Trimmed and thinley sliced across the grain
- 300 ml sour cream
- 2 tbsp grain mustard
- 1 tbsp dijon mustard
- 50 g butter
- 2 onions thinly sliced
- 1 tsp paprika
- 300 6 mushrooms sliced
- 2 tsp dried oregano
- 70 ml marsala wine or red wine
- vegetable or rapeseed oil for frying
Instructions
- Mix the sour cream with the grain and Dijon mustard. Season the sliced pork with salt and pepper.
- Heat a large frying pan over a high heat and when its hot drizzle in your oil, cook the sliced pork in batches. It will only need 2 or 3 minutes on each side. Remove to a bowl.
- Reduce the heat to medium and add half the butter and let it melt, then throw in the onions and 1 tsp of paprika. Reduce the heat and cook until soft and translucent. It’s fine if they get a bit of colour
- Add the rest of the butter followed by mushrooms and oregano and some seasoning. Let the mushrooms cook until all the excess water has evaporated, this may take some time depending on the size of your frying pan (One of the photos shows the sticky mess stuck to the bottom of the pan. THIS IS A GOOD THING. This will give you more flavour).
- When the mushrooms are cooked turn the heat up high and add Marsala or red wine and deglaze the pan. The alcohol will bubble and sizzle. I use a flat end wooden spatula to scrape all the bits off the bottom of the pan. Let it reduce to just covering the bottom of the pan
- Pour in the sour cream mustard mixture and stir through. At this point you can add the meat with all its resting juices , cook for a couple of minutes. Taste for seasoning and acidity. You might want to add the smallest squeeze of lemon salt or pepper. Sprinkle with a generous amount of fresh parsley
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