Fried pork with mustard sauce
Description
The recipe won't take much time. The meat turns out truly juicy, tender, and aromatic. Mustard adds a piquant flavor that fits perfectly. Be sure to let the meat rest after cooking, preferably covered with foil, for just 10–15 minutes—this way it won't lose its juiciness. Serve this dish deliciously with potatoes and sauerkraut, although you can choose any side dish to your liking. Serve hot.
Instructions
- 1
Step 1
1. Wash and dry the meat. Then salt and pepper it, and rub with mustard.
- 2
Step 2
2. Heat vegetable oil in a cauldron, add the meat, and fry until golden brown on all sides.
- 3
Step 3
3. Cut the onion into cubes and add to the cauldron, sauté for a few minutes with butter, then add the minced garlic.
- 4
Step 4
4. Pour in the wine and cook for 2-3 minutes after boiling. Add chopped thyme and bay leaf.
- 5
Step 5
5. Pour in 2 cups of broth, peel and cut the carrot into 2 pieces, add to the pot. Simmer the meat for 90 minutes over low heat, covered, after it comes to a boil.
- 6
Step 6
6. At the very end of cooking the meat, mix 0.5 cup of beef broth with flour.
- 7
Step 7
7. Place the meat on a plate and cover it with foil. Remove the carrots and bay leaf from the cauldron. Pour in the remaining broth with flour and bring the sauce to a boil, stirring constantly.
- 8
Step 8
8. After 5-10 minutes, slice the meat into thick pieces and serve it with sauce, potato side dish, and sauerkraut.