|2 Tbs||olive oil — extra virgin|
|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|
|sea salt and freshly ground black pepper|
Heat 1 tablespoon olive oil in a wide based pan. Brush the Dijon mustard evenly over the pork fillet. Season with salt and black pepper. Place in the hot oil and brown on all sides. Remove from the pan and set aside.
Place the dried mushrooms in a heatproof bowl and cover with the boiling water. Set aside to rehydrate and plump up. Heat the remaining oil in the same pan and sauté the shallots for around 8 minutes until softened and slightly caramelised.
Add the butter to the shallots. Drain the shiitake mushrooms, retaining 60ml of the soaking water. Add the fresh button mushrooms and the shiitake mushrooms to the shallots and cook on a high heat until all the water has evaporated. Season with salt and add the sage. Deglaze the pan with the Marsala wine and reduce by half. Stir through the wholegrain mustard and pour in the reserved 1/4 cup soaking water, stock, lemon juice and cream. Return the pork fillet to the pan. Spoon some of the sauce and mushrooms over the pork fillet. This will prevent the meat from drying out while cooking.
Cover partially with a lid and simmer for 20-25 minutes. Turn the fillet over once during the cooking time to ensure even cooking. The sauce should be reduced and slightly thicker than pouring cream. Set aside for 5 minutes.
Remove the fillet from the pan and slice into 1 cm thick slices. Place the sliced pork back into the sauce, cover with the sauce and reheat slowly until warmed through.
To finish, drizzle with lemon infused extra virgin olive oil and serve with cauliflower mash or fresh tagliatelle.