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Pork tenderloin with mustard sauce
Ingredients
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spring onions cut into pieces180 g
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extra virgin olive oil60 g
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cornstarch10 g
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white wine50 g
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100 g water, plus 1/4 tsp meat stock pasteliquid beef stock100 g
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wholegrain mustard1 tbsp
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pork tenderloin (1-2 pieces), cut into slices (2-3 cm)700 - 800 g
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fine salt to taste2 pinches
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freshly ground black pepper to taste2 pinches
Difficulty
easy
Nutrition per 1 portion
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