Pork and Mushrooms in a Mustard Wine Sauce

Pork and Mushrooms in a Mustard Wine Sauce

 

A very tasty dish that takes just 20 minutes to cook. Pork steaks or tenderloin and sliced mushrooms are sautéed in olive oil and served in a creamy mustard and white wine sauce with thyme.

 

Pork and Mushrooms in a Mustard Wine Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 2 tbsp olive oil
  • 4 pork loin steaks, or a piece of pork tenderloin cut into 4
  • 225g (8 oz) mushrooms, rinsed, trimmed and thickly sliced (12 button mushrooms)
  • 2 tsp flour
  • 240ml (8 fl oz) dry white wine (1 cup)
  • 2 tsp fresh thyme leaves
  • 4 tbsp crème fraîche
  • 1 tbsp Dijon mustard
  • salt and ground black pepper
  • fresh chives (optional)

  • Suggested serving accompaniment
  • new or baby potatoes and a green salad, green beans, or spinach

  • Equipment
  • large frying pan/skillet


  1. Method
  2. Warm a plate in the oven.

  3. Then, place the frying pan/skillet over a medium heat and pour in the olive oil. When it is hot, add the butter. Once the butter has melted, add the pork to the pan. Brown the pork on both sides, about 5 minutes, then reduce the heat and cook for a further 5 minutes on each side. Transfer to the warmed plate and and return it to the oven.

  4. Toss the mushrooms in the pan to coat and cook until lightly browned, 2–3 minutes. Lift out with a slotted spoon and add to the pork.

  5. Blend the flour into the pan juices. Gradually stir in the wine until the sauce is smooth and then add the thyme leaves. Increase the heat and let it bubble until reduced by about two-thirds.

  6. Turn the heat down to low and stir in the crème fraîche and mustard to warm through. Do not let the mixture boil as it will make the mustard taste bitter. Season.

  7. Return the pork, mushrooms and any juices, to the pan and stir the sauce. Heat everything through very gently and then serve garnished with snipped chives, if liked.

Updated: October 4, 2017

Chicken Goujons with a Mustard Sauce

Chicken Goujons with a Mustard Sauce

 

Chicken goujons are a great hit with young family members, with or without the mustard sauce. (They can always leave the creamy mustard sauce for the grown-ups!)

The lemon and thyme marinade makes the chicken really juicy and tender before it is covered in breadcrumbs and sautéed. Served with a creamy sauce which has a blend of mustards and a little horseradish for an extra kick.

 

Chicken Goujons with a Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Marinading time: At least 2 hours
  • Refrigeration time: 15 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the goujons
  • 3 large chicken breasts cut into strips, about 400g (14 oz)
  • 1 tbsp fresh thyme leaves
  • 2 tsp lemon juice
  • 2 tbsp olive oil
  • 1½ tbsp flour, seasoned
  • 1 egg, beaten
  • 2 tsp olive oil
  • 1 cup fresh fine white breadcrumbs (2 slices bread)
  • oil for frying (not olive oil)

  • For the sauce
  • 140ml (5 fl oz) crème fraîche (⅔ cup)
  • 1½ tsp Dijon or English mustard
  • 1½ tsp whole-grain mustard
  • ½ tsp horseradish sauce

  • To serve
  • Can be served with sautéd potatoes (see recipe below) and fine green beans


  1. Method
  2. For the goujons
  3. Place the chicken strips in a shallow dish. Sprinkle over the thyme and lemon juice then add 5 teaspoons of the olive oil. Cover and leave to marinate for at least 2 hours.

  4. Drain the chicken and toss in the seasoned flour, shaking off any excess.

  5. Add 2 teaspoons olive oil to the beaten egg and dip the chicken strips into the mixture.

  6. Finally roll in the breadcrumbs until well coated.

  7. Place on a plate and chill for 15 minutes.

  8. Heat a little oil in a large frying pan/skillet over a medium to low heat and add the chicken. Cook for 10 minutes, turning frequently, until crisp and golden all over. Drain on kitchen paper before serving.

  9. For the sauce
  10. Stir all the ingredients together until combined. Then serve separately in a bowl.

Updated: July 6, 2017

 

 

Sautéed Potatoes
 
  • Ingredients
  • 675g/1lb 8 oz potatoes, cut into even-sized pieces
  • salt and pepper
  • 2½ tbsp olive oil


  1. Method
  2. Place potatoes in a pot with cold, salted water to cover. Bring to boil and simmer for 7 minutes. Drain, then dice into 1 inch chunks.

  3. Heat the oil in a large frying pan/skillet over a medium heat. Season potatoes and add to pan. Cook, turning frequently, until browned, crisp and cooked through, about 10–15 minutes.

 

Pork Escalopes in a Herb and Mustard Sauce

I have had this recipe for quite a while and have used Greek yogurt to make the sauce. However, cooking with Greek yogurt can be tricky because it will curdle if it gets too hot, so you do have to be careful. 
 

Pork Escalopes in a Herb and Mustard Sauce

 

Pork escalopes are sautéed for just 6 minutes and then covered with a creamy oregano and whole grain mustard sauce. Another dish that is super quick and delicious for summer.

 

Pork Escalopes in a Herb and Mustard Sauce
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 675g/1 lb 8 oz baby potatoes, scrubbed
  • 340g/12 oz fresh runner beans, sliced or whole french beans/fine green beans
  • 1 tbsp olive oil
  • 450g/1 lb pork tenderloin
  • 150ml/5 fl oz each chicken stock and cider, OR
  • 300ml/10 fl oz chicken stock
  • 2 tbsp wholegrain mustard
  • 150g/5 oz Greek yogurt
  • 4 fresh oregano stems, leaves only
  • 1 tsp lemon juice

  • Equipment
  • large sauté pan


  1. Method
  2. Divide the pork into four pieces. One at a time, place a piece between cling film and flatten it by carefully bashing with a rolling pin.

  3. Put the potatoes in a pan of boiling, salted water and simmer for 15 minutes until tender. Drain.

  4. Put the beans in another pan of boiling, salted water, or use a steamer, and cook until tender.

  5. Meanwhile, heat the oil in the pan and add the pork pieces. Over a medium heat cook, for 3 minutes until brown, then turn and repeat on the other side. Remove from the pan, cover, and keep warm.

  6. Add the stock to the pan along with the cider, if using, and the mustard. Stir to combine and simmer for a couple of minutes.

  7. Remove the pan from the heat, stir in the yogurt, oregano leaves and lemon juice. Return the pork to the pan, turn to coat with the sauce. Put the pan over a very low heat for 1–2 minutes to warm everything through. It really does need to be on the lowest setting of your hob.

  8. Serve with the vegetables.

 

Sweet Mustard Pork

Sweet Mustard Pork

 

Succulent pork tenderloin marinaded in a sweet mustard sauce and then roasted.

 

Sweet Mustard Pork
Prepares: 4 servings
 
  • Preparation time: About 30 minutes
  • Marinading time: At least 30 minutes, overnight if possible
  • Cooking time: 40 minutes

  • Ingredients
  • 500g/1lb pork tenderloin
  • 2 tbsp olive oil
  • 2 tbsp maple syrup*
  • 4 tsp wholegrain mustard
  • 2 garlic cloves, crushed
  • salt and pepper

  • Vegetables to serve
  • Roasted, diced potatoes and carrots
  • Peas

  • *I like to use real maple syrup as I try to avoid the ingredients in synthetic maple syrup. Pure Canadian maple syrup is freely available in the U.K.


  1. Method
  2. For the mustard pork
  3. Mix together in a bowl the maple syrup, mustard, garlic, oil and seasoning.

  4. Coat the tenderloin with the marinade, leave it for at least 30 minutes, overnight if possible.

  5. Preheat the oven to 200°C, 400°F, gas mark 6.

  6. Put the meat in a small roasting tin and roast for 20–25 minutes until it. browns on the outside and the juices run clear when tested with a skewer. Spoon the sticky pan juices over the pork and then slice.

  7. For the vegetables
  8. Parboil a few potatoes and carrots for 10 minutes. Drain and cool slightly. Dice and toss in a little extra virgin oil. Roast for about 30 minutes until browning and crisp.

  9. Accompany with peas.