4 servings
Prep: 15 mins,
Cooking: 55 mins
A homely midweek meal!
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Ingredients (17)
2 | olive oil — extra virgin |
1 | butter |
400 g | pork fillets — (loin) |
2 tsp | Dijon mustard |
4 | shallots — peeled and quartered |
1 | garlic — cloves |
250 g | button mushrooms — halved or sliced |
60 g | porcini mushrooms — dried, soaked |
1 cup | water — boiled |
6-8 | fresh sage — chopped |
60 ml | sherry — or Marsala wine |
1 tsp | wholegrain mustard |
60 ml | mushrooms — dried, soaked |
1/2 cup | stock — vegetable or chicken |
lemon juice | |
250 ml | cream |
sea salt and freshly ground black pepper |
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