Ingredients
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1 1/2 lbs pork tenderloin, sliced into 1/4 inch strips
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1 lb white button mushrooms, sliced
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1 medium white onion, sliced thin
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1 medium red onion, sliced thin
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1 tablespoon whole grain mustard
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1 cup dry white wine
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1/2 cup heavy cream
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1/2 cup creme fraiche
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2 tablespoons butter
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2 tablespoons oil
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salt and black pepper, to taste
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3 tablespoons lemon juice
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1 tablespoon lime juice
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1 tablespoon honey
Instructions
- Optional Marinade:
- In a shallow non metal dish, mix together lemon juice, lime juice, honey, and dry mustard. Add pork strips and mix to coat. Cover and refrigerate 1-8 hours. Remove pork and discard remaining marinade.
- Melt the butter and oil in heavy frying pan,(I use my dutch oven).
- Add onions and cook to soften for 3 - 4 minutes.
- Remove the onions with a slotted spoon to a small bowl.
- Increase pan heat to medium high, when hot add pork, stirring continuously until browned,(If the pork seems too crowded in your frying pan,you can fry the pork in 2 batches and just add it back to the pan when done browning).
- Add mushrooms, onions, mustard, and wine. Bring to a vigorous simmer.
- Add the creme fraiche and season with a little salt and freshly ground black pepper.
- Bring to vigorous simmer and cook until reduced to a creamy consistancy.
- Remove from heat and stir in heavy cream.
- Serve over a bed of rice or noodles.