Pork Dijonnaise

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Pork Dijonnaise. This is a healthy version of a dish with its roots in the city of Dijon, France famous of course for its mustard. If you want to increase the richness then by all means go for double cream instead of reduced fat crème fraiche and butter for the creamed potato.

Pork Dijonnaise
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Ingredients
  1. 4 Lean pork loin steaks, rind removed
  2. 2 Shallots, peeled and finely diced
  3. 25ml Marsala wine
  4. 2 tbsp Dijon mustard
  5. 2 tbsp. Reduced fat crème fraiche
  6. 2 tbsp. Fresh flat leaf parsley, chopped
  7. Olive oil
Creamed Potato
  1. 4 Maris piper potatoes, peeled and diced
  2. 2 tbsp. Reduced fat crème fraiche
To garnish
  1. Crisp dressed salad leaves
Instructions
  1. For the potatoes, place the diced potatoes into a pan of boiling water with a pinch of salt. Cook for 10-20 minutes or until the potatoes are soft and offer no resistance when pierced with a knife. Drain the potatoes, add back to the pan and mash along with the creme fraiche and a little salt and pepper. Keep warm.
  2. For the sauce, pour a teaspoon of olive oil into a pan set over a medium heat. Add the shallots and cook until softened, increase the heat and add the Marsala. Reduce the liquid by half and then add the mustard. Stir in the crème fraiche and add a little water if the sauce is too thick. Season and keep warm.
  3. Preheat a large griddle pan or frying pan over a high heat. Lightly oil the pork steaks and place onto the pan, cook for 3-5 minutes each side depending on the thickness of the steaks. Once the pork is cooked through, remove and keep warm.
  4. Add the chopped parsley into the sauce. Serve the pork with a side of creamed potato and salad leaves finishing by pouring the sauce over the pork.
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