Description:
Pork loin is thinly sliced, seasoned with herbs and spices then drizzled with a honey mustard sauce. For those fussier little ones, this is still a great pork dish even without the sauce! This comes with your choice of fresh or freezer-friendly steamed vegetables.
Cooking time: 30 minutes
Cooking method: StovetopCooking Instructions
Suggested At-Home Side Dish: fresh veggies
"the winehouse" Suggests: Isla Negra Merlot or Peter Lehman Semillon
We suggest keeping frozen vegetables frozen until ready to cook.
1. Thaw completely in the refrigerator for 24 hrs.
2. Place the bread crumb mixture in a shallow dish. Scrape out the honey and mustard out of the bag and place in another bowl.
3. With a butter knife, spread each piece of pork lightly with the honey/mustard mixture and then coat with the bread crumb mixture.
4. Heat 1 tbsp of oil in large skillet and cook pork in batches over medium high heat until crisp (3-5 minutes on either side). Remove pork from pan while the other the batch cooks, keep warm.
5. Meanwhile add the butter mixture to another skillet and sauté over medium high heat until onions are tender, about 3 minutes.
6. Add the cream mixture to skillet. Bring to boil and boil gently for 5 minutes to reduce/thicken.
7. Add ½ cup of water to bottom of a pot. Add the vegetables. Cook for 3-5 minutes.
8. Serve the pork drizzled with honey mustard cream sauce, with the vegetables on the side.
9. And supper is ready! Enjoy!
10. Don’t forget to thaw your next Supper Central meal to enjoy soon!