Please save me a place at your table, Ishbel! Neeps- mmmm....
Last night I made pork in mustard sauce. (Anyone have a better name for this dish?) Maybe we'll do hot dogs another night, Suzanne, to atone for the pork dinner.
Cut pork tenderloin into slices, pounded a bit, seasoned with salt and pepper. I dusted them lightly with flour and browned them. After removing the pork I added white wine and chicken stock to the pan and deglazed it. I returned the pork to the pan and left the heat on low (my husband was a bit delayed in coming home from work). Later I took the pork out again and covered it, stirred into the pan a tablespoon of Dijon mustard and a tablespoon of grainy mustard (Boetje's from Rock Island, Delta Doc!). I let it reduce a bit, then added a couple of tablespoons of half-and-half. Put the meat on a serving platter, sauced it and dug in.
Leftovers will be my lunch today.
Steamed broccoli on the side; no starch for dinner at our house usually.