Ingredients
- 600 g of pork loin in medallions
- 1 onion
- 2 garlic cloves
- 30 g of Dijon mustard
- 100 g of white wine
- 200 g of cooking cream
- 150 g of chicken stock
- 40 g of olive oil
- 1 teaspoon of salt
- Black pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Season the medallions and brown them in a pan, then set them aside.
- Put the onion and the garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120°C/spoon speed.
- Pour in the white wine and let it evaporate 3 min/Varoma/spoon speed without the measuring cup.
- Add the stock, the mustard, salt and pepper and mix 10 sec/speed 4.
- Fit the butterfly, add the medallions and set 12 min/100°C/reverse/spoon speed.
- Add the cream and set 5 min/90°C/reverse/spoon speed.
- Check that the sauce has thickened and the pork is done.
- Adjust the salt and serve coated with the mustard sauce.
Tips
- Do not overcook the loin so it does not dry out.
- An old-style grain mustard gives a very pleasant rustic touch.
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