Pork in Mustard Cream Sauce

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“This recipe originally called for scallops and was first served to me as an appetizer. So try it with them, too!”

Ingredients Nutrition


  1. saute peppers 1-2 minutes, add mushrooms and saute until soft,using the smallest amount of oil, butter, broth you can get away with.
  2. Set aside.
  3. heat butter& oil in large skillet.
  4. add onions& cook on LOW 5 minutes WITHOUT browning.
  5. Raise heat and add pork, seasoning it with a little coarse pepper.
  6. Cook one minute per side& remove from skillet.
  7. set aside.
  8. Add wine to skillet and bring to boil, reducing it to a few syrupy spoonfuls Add mustard& yogurt& wisk together thoroughly.
  9. BOIL 2 minutes.
  10. Combine with pork, mushrooms and peppers and warm thoroughly.
  11. Place all in a covered baking dish and bake@ 325 for 1-1 1/2 hrs, until fork tender.
  12. timing will depend on what cut pork you have chosen.
  13. (I seldom spring for tenderloin, but use boneless center cut chops or a small boneless roast, so i usually go for closer to the 1 1/2 hrs).
  14. If sauce is too thin, add a few plain bread crumbs.
  15. We like this served with basmati rice or couscous.

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