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Pork loin served in mustard sauce
Pork loin made in silky mustard sauce

Pork loin in mustard sauce

Author: Flavelo
Recipes Main Courses
Pork loin is prone to drying out as it's very lean meat. In this recipe, the short cooking time and creamy mustard sauce guarantee juiciness. The acidity of the mustard loosens the meat fibres, while the fat of the cream coats it, so every bite remains tender. A classic bistro dish that can be made at home in minutes.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Frying pan
  • Meat mallet
  • Tongs for turning meat

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Pound the meat slices thin, season with salt and pepper.

Tip: Pounding breaks down fibres making the meat more tender, and of even thickness so it cooks at the same time.
2 ✓

Fry a crust on the meat in hot oil in a frying pan (3 mins per side), then remove to a plate.

Tip: Don't overcrowd the pan or it will steam. The crust (Maillard) gives the flavour.
3 ✓

In the remaining fat, sauté the chopped onion and garlic.

Tip: The onion picks up the delicious browned bits from the meat.
4 ✓

Stir in the mustard, then pour in the cream. Bring to the boil.

Tip: Taste it! Mustard saltiness varies.
5 ✓

Return the meat (and its juices!) to the sauce. Simmer on low heat for 5-10 minutes until the sauce thickens and the meat is tender.

Tip: If too thick, you can add a little water.

Recipe FAQ

The meat is tough.
You overcooked it. 3-4 minutes per side is enough for loin, then just let it rest in the sauce.
What mustard should I use?
The best is a mix of Dijon (hot, strong) and a little wholegrain mustard for texture.

Ingredients

  • 4 pcs Pork loin steaks (boneless)
  • 3 tbsp Mustard (e.g. Dijon)
  • 200 ml Single cream or Cooking cream
  • 1 pc Onion
  • 2 pcs Garlic cloves
  • 2 tbsp Oil
  • 1 tsp Salt
  • 1 pinch Pepper
  • 1 bunch Parsley