Quote:
Originally Posted by Mezzaluna  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. |
Leftovers?!?!? You had leftovers?!?!?!?!
Not if I'd been around. That sounds great, especially if you called it "porc a la moutarde."