Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g pork, (back)
- 50 g onion (s)
- 300 ml cream
- 0.5 tablespoon ½ mustard
- 2 tablespoon parsley
- 1 tablespoon butter
- possibly sauce thickener, light
- salt and pepper
- 1 pinch cayenne pepper
Print Recipe
Pin Recipe Instructions
- Cut pork in typical shape (= sliced meat)
- Fry in a pan with a little fat, then place in a bowl and keep warm.
- Briefly sauté the onion brunoise in the same pan, add the cream, add the mustard. Let it simmer until you get the consistency you want. Possibly re-tie with sauce binder (light).
- Season the “cream” and add the meat. Refine with butter.
- Finally sprinkle with parsley (freshly chopped).
- It goes well with croquettes, wedges and risolle potatoes.
- I prefer to have a baguette with it!
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