Dijon & White Wine Pork
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This is the sort of meal you’d expect to find in a restaurant, it’s a classy meal, but also bland enough that it would please most palettes.


  • Pork
  • Leek
  • Green beans
  • Rice

Dijon Sauce

  • White wine (about 1/4 of a bottle)
  • Dijon mustard
  • Cream
  • Garlic
  • Chicken Stock
  • Shallots
  • Oil
  • Salt and pepper to taste


  1. Dice the leek and prepare the vegetables.
  2. Cook the rice.
  3. Cook the pork.
  4. Add the green beans to the pan when the pork is no longer raw.
  5. Add the diced leek a few minutes before it’s cooked.
  6. Add the sauce and stir through before serving.

Dijon Sauce

  1. Dice the garlic and shallots and cook them in oil.
  2. Add the white wine and cook until it’s reduced. There shouldn’t be much wine left at all – boil it off. Don’t worry, the flavour will remain.
  3. Add the cream, Dijon mustard and chicken stock, then stir. Be sure to scrape the bottom of the pan to get the flavour of the wine into the cream.
  4. Cook to reduce the cream a little bit to thicken the sauce a little.

Serve on rice.

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