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350G (12 oz) Pork Tenderloin
1 level teaspoon mustard powder
1 heaped teaspoon grain mustard
1 heaped teaspoon Dijon mustard
110g (4 oz) small open capped mushrooms
200ml (7 fl oz) crème fraiche
1 dessertspoon groundnut oil
10g (1/2 oz) butter
1 small onion, peeled, halved and thinly sliced
75ml (3 fl oz) dry white wine
Salt and freshly milled black pepper
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Prepare the pork by trimming it and cutting into strips 7.5cm (3 inches) long and 5mm (1/4 inch) wide. Then prepare the mushrooms by slicing through the stalk into thin slices
In a bowl, mix together the three mustards with the crème fraiche and, when you are ready to cook the pork, take the frying pan and heat the oil and butter together over a medium heat. Add the onion slices and fry them gently for about 2-3 minutes until they are soft
Using a draining spoon, remove the onions to the plate, turn the heat up under the pan to its highest setting and, when its smoking hot, add the strips of pork and fry them quickly, keeping them on the move all the time so they cook evenly without burning. Then add the mushrooms and toss them around to cook very briefly until their juices start to run. After that, return the onion slices to the pan and stir them in
Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraiche. Now stir the whole lot together and let the sauce bubble and reduce to half its original volume. Serve immediately spooned over rice
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