Nick gets bored and decides to cook. Spends most of the time asking Sherry where the hell everything is in the kitchen. Result was outstanding!
Made by Nick for Sherry and Adrian on Oleander Ave. July 2017
1 1⁄2lbs pork tenderloin, sliced into 1/4 inch strips
1 lb white button mushrooms, sliced
1 medium white onion, sliced thin
1 medium red onion, sliced thin
1 tablespoon whole grain mustard
1 cup dry white wine
1⁄2 cup heavy cream
1⁄2 cup creme fraiche or sour cream
2 tablespoons butter
2 tablespoons oil
1/4-1/2 teaspoon cayenne pepper to taste
salt and black pepper, to taste
3 tablespoons lemon juice(optional)
1 tablespoon lime juice(optional)
1 tablespoon honey(optional)
2 teaspoons dry mustard(optional)
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, or 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 with rice or noodles.