Happy March everyone! It's still chilly here in SF so I decided to make a comforting dinner with Pork in a Mustard Cream Sauce. I served the pork with stuffing so what could be more comforting right?
1/2 lb pork, cut into chunks
Salt and pepper
2 Tbsp butter, divided
1/4 c onions, diced
1/4 c dry white wine
1/2 tsp dried sage
1/2 c heavy cream
1 Tbsp mustard
1. Season pork with salt and pepper. Melt 1 Tbsp butter in a Dutch oven over medium-high heat. Add pork and cook until browned. Remove and keep warm.
2. Melt remaining butter and add onions. Cook, stirring, for 2 minutes. Slowly add wine and sage. Cook, scraping brown bits from bottom of the pan with a wooden spoon, until wine is reduced by half.
3. Stir in cream and simmer for 5 minutes until sauce is thickened. Stir in mustard and add pork back. Cover and simmer 5 minutes until meat is cooked through.