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Pork loin in a Metaxa mustard bed

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Ingredients for 2 servings:

  • 600 g pork loin(s)
  • Salt
  • Black pepper, freshly ground
  • 2 tbsp lard
  • 1 onion(s)
  • 100 ml Metaxa
  • 80 ml beef broth
  • 50 ml cream
  • Mustard, grainy

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

Melt the lard in a pan, but do not let it get too hot. Cut the meat into pieces, wash it, rub it with pepper and salt, and spread it thickly with mustard. Then fry the meat in the fat for a maximum of 4 minutes on each side and remove from the pan. Peel and chop the onions and sauté them in the pan until translucent. Add the Metaxa and stock and simmer briefly. Then stir in the cream and simmer again for a minute at low heat, stirring frequently. Season with salt and pepper, return the meat to the pan, and cook for 1 minute at medium heat. Arrange the meat on plates and pour the Metaxa and mustard sauce over it.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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