Pork in a creamy mushroom & Tarragon Sauce served with Tomato rice

Serves 2-3


  • 400g pork shoulder (sliced thinly)
  • pinch freshly ground black pepper
  • pinch of salt
  • pinch mustard powder (use sparingly as too much will make meat bitter)
  • 2 tbsp vegetable oil
  • 1 tbsp butter
  • 8 button mushrooms (washed and sliced)
  • small pinch of mustard seeds
  • 1 tsp dry tarragon
  • 1/2 tsp dry sage
  • 1 tbsp flour
  • 1&1/2 tsp mustard (Dijon)
  • 100ml white wine
  • 1 cup water/stock
  • pinch of whole grated nutmeg(or powder)
  • 50ml cream
  • 1 tsp or tbsp butter to finish the sauce (optional)
  • parsley or coriander for garnishing


  1. Heat oil in a pan and meanwhile season meat with salt,black pepper and mustard powder
  2. When pan is hot(not smoking) sear the pork on both sides until brown and put them aside
  3. Add butter and sautee the mushrooms for a minute or until limp
  4. Add the mustard seeds,and dry herbs and stir well
  5. Add the flour mix well and cook for about  15 seconds, then deglaze the pan with wine
  6. Stir in thhe mustard and pour in the water or stock little by little as you mix the sauce
  7. Let the sauce simmer 3 -5 minutes or until thickened, grate in some nutmeg or nutmeg powder add the cream stir
  8. Put back the meat into the sauce ( the sauce should be able to coat the meat) check seasoning
  9. Finish with a little butter and put off heat
  10. Garnish with parsley/corriander leaves and serve with tomato vegetable garlic rice



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