Pi's Pork Stroganoff with Three Mustards

Pi is an Administrator on a Forum I frequent. She is a great cook and has a lovely blog. I have used quite a lot of her recipes and all with great success. Do take time to visit.
This particular recipe is a real keeper. The flavours are wonderful and a nice change from Beef Stroganoff. The last time I made it I used pork pieces and slow cooked them in white wine then did the business and it worked a treat.
I served it with plain boiled rice and a salad on the side.
The quantities given serve 2



350g pork fillet
110g small open-cap mushrooms
1 tsp mustard powder
1 heaped tsp grain mustard
1 heaped tsp Dijon mustard
200ml crème fraîche
2 tsp groundnut oil
10g butter1 small onion,
peeled, halved and thinly sliced
75ml dry white wine
salt and freshly milled black pepper

Firstly trim any fat off the fillet and then cut it into fine strips at most 1/2cm wide and approximately 7-8cm long. What I do is, using a very sharp knife and working along the length of the fillet, carefully cut it into 1/2cm thick slices. Then taking one slice at a time, I pat it flat on the cutting board and cut it down the length into 1/2cm wide strips. Now just cut across the middle a couple of times to get strips 7-8cm long.

Prepare the mushrooms by slicing them through the stalk into thin slices. It is better not to wash the mushrooms, a careful cleaning with a soft brush to remove any dirt is sufficient.

Using a heavy-based frying pan about 23-25cm in diameter, heat the oil and butter together over a medium heat. Add the sliced onion and fry gently for a few minutes until soft. Remove from the pan and set aside.

Turn the heat under the pan to high and when it is really hot add the strips of pork and fry them quickly. Keep them on the move all the time so they cook evenly and don't burn.
Now add the mushrooms and toss them around to cook briefly until their juices start to run. After that, return the onion to the pan and stir in.
Season well with salt and pepper, then add the wine and let it bubble and reduce slightly before adding the crème fraîche mixed with the mustards.
Stir everything together and let the sauce reduce to half its original volume.
Serve immediately.

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