Pasta with pork in mustard sauce

Recipe from: 8/1/1997 12:00:00 AM
Ingredients 14
Servings 4
Time

Ingredients

  • SAUCE
  • 2
    cloves garlic, crushed
  • 60
    ml
    chives, chopped
  • oil
  • 20
    ml
    wholegrain mustard
  • 250
    ml
    plain yoghurt
  • 5
    ml
    sugar
  • cornflour to thicken the sauce
  • OTHER
  • 500
    ml
    shell pasta
  • oil
  • 500
    g
    pork or beef fillet
  • salt and freshly ground black pepper
  • 250
    g
    fresh button mushrooms
 

Method

 
To prepare the sauce, stir-fry the garlic and chives in a little oil until glossy. Add the mustard, yoghurt and sugar. Blend the cornflour with a little water to form a smooth paste and stir in. Heat, while stirring, until the sauce thickens slightly and just comes to the boil. Meanwhile, boil the pasta in rapidly boiling salted water until just tender. Drain and set aside, keeping warm. Cut the fillet into 1,5 cm thick slices and sprinkle with salt and pepper. Fry in a little heated oil until brown on both sides. Remove from the pan. Stir-fry the mushrooms until brown and remove from the pan. Serve the fillet slices with the mushrooms and pasta and pour over the sauce. Serve immediately with a green salad, if desired. Serves 4.
 

Read more on: starch  |  shallow-fry
 

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