Does anyone have a Pork Dijon receipt please?

[TheDuchessOfNorksBride]

I have Sundays boneless loin joint to use up...

TIA

[TheDuchessOfNorksBride]

?

[suzywong]

can you describe the image you clearly have in your head of this dish and I'll sort it out for you. Because I don't know what you're talking about, dear.

[TheDuchessOfNorksBride]

It's this.

[suzywong]

OK
well you need to get some good stock and heat that up, meanwhile chops some shallots or onions finely and saute in a saucepan in a little olive oil and butter. Pour on the stock and whisk in a tablespoon of cornflour mixed with a tablespoon of cold water while heating gently. Mix together in a cup a small carton of sour cream and a good dollop of dijon mustard and whisk this in to the sauce. Season with salt and pepper and some dried thyme and a squirt of lemon juice. Let it simmer gently for 5 minutes stirring occasionally.

In a large pan melt a little butter on low heat and add your cold pork pieces. Stir through until browned and pour on the sauce. Put a lid on and leave on a gentle heat until all hot.

God, I should get a job writing the labels for Homepride cook in sauces.

[suzywong]

oh, didn't see the mushroom bit
well slice those up and do them in the butter with the pork and as for the wine and sherry add them to the pan and stir round for 2 minutes before you put on the sauce.

In my defence ds2 was sitting on my neck at the time and I was barking warnings of spinal column injury at him above the din of Ben 10

[ImOldGregg]

Thanks suzy. That's dinner sorted.

[Flier]

I saw this thread earlier and wondered why someone would be asking for a receipt for pork glad you got your recipe.