PORK TENDERLOIN CASSEROLE

The origins of mustard are lost to history, but it is a Northern hemisphere plant, the seeds of which have been found in Stone Age settlements. Egyptians tossed the seeds onto their food, the Sumerians ground it into a paste and mixed it with verjus, the juice of unriped grapes, wealthy Romans ground it and mixed it with wine at the table. The word mustard comes from the Middle English mustarde, meaning condiment, which in turn comes from the Old French mostarde. Mosto derives from the Latin mustum, the word for grape must or young, unfermented wine, which was the liquid mixed with ground mustard seed by French monks who made the condiment. Mustard is made from the tiny seeds of the plant, which do not become pungent until they are cracked and then  mixed with water, salt, lemon juice, or other liquids, and sometimes other flavoring and spices to create a paste or sauce ranging in color from bright yellow to dark brown. 

Serves 4
20 minutes
365 kcal per serving (without side dish)


Ingredients

• 600 g pork tenderloin, cut into slices
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tsp olive oil
• 2,5 dl cooking cream
• 1 dl dry white wine
• 1 tbsp plain flour
• 2 tbsp of concentrated veal stock
• 1 tbsp French mustard
• 1 dl grated cheese
• Chopped parsley, for garnish

Method

1. In a frying pan brown the meat in the olive oil, then season with salt and pepper.
2. In a pot whisk together the cream, wine, onion, garlic, flour, stock and mustard. 
3. Let the sauce boil on a medium-low heat for about 5 minutes, whisking once in a while. 
4. Add the meat to the pot, then remove it from the heat.
5. Stir in the cheese, then sprinkle with parsley.
6. Serve with a side dish of your choice.