How to cook pork in mustard sauce

Mustard as a condiment to the finished meat gives piquancy and pungency to the dish. But if you use it in cooking, the result will be different. The mustard gives the pork juiciness, tenderness and soft the unique taste.

You will need

• • For braised pork with mustard in the oven:
  • the flesh of pork-500-600 g
  • salt
  • pepper
  • mustard
  • 2 bulbs
  • pickles
  • 1 tbsp flour
  • 2 tbsp tomato paste
  • 1 Cup water
  • For pork with mustard in foil:
  • 1 kg pork (shoulder or neck)
  • 4-5 cloves of garlic
  • 2 Bay leaves
  • salt,pepper
  • mustard 100 g
  • For pork in mustard cream sauce:
  • pork meat 500 g
  • 2 medium onions
  • 3 tbsp sour cream
  • 2 tsp. mustard
  • salt,pepper
  • 1 tbsp flour
  • 2 cloves of garlic
  • chopped fresh herbs

Instruction

1. Stew pork with mustard in the oven is best in a clay pot. For cooking the flesh of pork wash, dry and cut into portions. Then salt and pepper them, and then brush with a thin layer of mustard and place in a greased with vegetable oil a bowl for baking. Cut thin slices onion, diced pickles and place the vegetables over the meat. Mix the water, flour and tomato paste, the resulting sauce pour the meat into a container for baking. Cover and simmer in the oven at 200 degrees for 45-50 minutes.
2. Roast pork in foil is a great dish for the holiday table. It can be consumed hot with a side dish, cold as a component of sandwiches. To prepare this dish, wash and dry the meat. RUB well with salt and pepper. Make a few shallow cuts, put them in slices of garlic and small pieces of Bay leaf. Coat a piece of meat on all sides with mustard and let sit for a few hours in the fridge to soak (preferably overnight). Then wrap the pork in foil and place in oven. Bake it at 180 degrees for 80 minutes, then unwrap the foil and leave the meat in the oven for another 10 minutes until Golden brown. Before serving cut into portions. Serve with potatoes, rice or buckwheat.
3. Pork in mustard cream sauce prepared on a frying pan. Due to the quickness of cooking this dish can be served for dinner, especially if you suddenly have guests. Wash and dry the boneless pork, cut into small pieces (approximately 3 × 4 cm). Fry them in a pan with vegetable oil until Golden brown on both sides, but do not desiccate. Time frying no more than 2 minutes on each side. While the meat is fried, slice the onion into rings and cook mustard sauce. To do this, mix the mustard, sour cream, flour, grated garlic. Salt and pepper, and then dilute the mixture with water and mix thoroughly. Put onion to the meat and cover with sauce. The dish simmer for 10 minutes with constant stirring. When serving, sprinkle with chopped herbs. As a garnish you can use pasta, cereal or potatoes.