Summary

Ingredients

• 600 g pork loin (s)
• salt
• Black pepper from the mill
• 2 tablespoon lard
• 1 onion (s)
• 100 ml Metaxa
• 80 ml beef broth
• 50 ml cream
• Mustard, grainy

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Instructions

1. Melt the lard in a pan, but do not let it get too hot. Cut the meat into pieces, wash, rub with salt and pepper and coat thickly with mustard. Then fry the meat in the fat for a maximum of 4 minutes on each side and remove from the pan.
2. Peel and chop the onions and sauté in the pan until translucent. Add metaxa and broth and simmer a little. Then stir in the cream and simmer again at low temperature for one minute. Stir more often.
3. Season with salt and pepper and put the meat back in the pan and cook for 1 minute at a medium temperature.
4. Arrange the meat on the plates and pour the Metaxa mustard sauce over it.