Pork Stroganoff with Three Mustards

This is what I'd call a five-star supper dish for two people, with the added bonus that it only takes about 20 minutes to prepare from start to finish. Serve it with plain boiled basmati rice and a salad of tossed green leaves.

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  Serves 2

Ingredients
12 oz (350 g) pork tenderloin
1 level teaspoon mustard powder
1 heaped teaspoon grain mustard
1 heaped teaspoon Dijon mustard
4 oz (110 g) small open-cap mushrooms
7 fl oz (200 ml) crème fraîche
1 dessertspoon groundnut oil
½ oz (10 g) butter
1 small onion, peeled, halved and thinly sliced
3 fl oz (75 ml) dry white wine
salt and freshly milled black pepper

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Equipment
You will also need a 9 inch (23 cm) solid frying pan.

This recipe is taken from Delia Smith’s Winter Collection.

Method

First of all prepare the pork by trimming it and cutting it into strips 3 inches (7.5 cm) long and ¼ inch (5 mm) wide. Then prepare the mushrooms by slicing them through the stalk into thin slices. Now, in a small bowl, mix together the three mustards with the crème fraîche and, when you're ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they're soft. Using a draining spoon, remove the onions to a plate, turn the heat up under the pan to its highest setting and, when it's smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly, without burning. Then add the mushrooms and toss these around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in. Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice.

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