Vermicular | Pork with Creamy Mustard Sauce

Pork with Creamy Mustard Sauce

Tailored for Frying Pan, 26cm, 24cm Deep
Cooking Time
14 min

1 lb pork shoulder loin, cut into 2 steaks, room temperature
Kosher salt and freshly ground black pepper
All-purpose flour, to coat

1 tablespoon vegetable oil
1 tablespoon (15 g) butter
10 mushrooms, stemmed and halved
½ medium onion, cut into ½” wedges
10 green beans, cut diagonally in half
4 tablespoons white wine
½ cup (100 ml) heavy cream
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste

Lid required

  1. Season pork by rubbing salt and pepper on all sides and lightly coat with flour.

  2. Preheat the pan over medium-high heat for about 30 seconds. Add in oil and spread evenly. Once the oil starts to smoke from the entire surface of the pan, place pork into the pan and sear each side for about 1 minute until golden brown.

  3. Remove pork from the pan and set aside. Keep on medium-high heat, add in butter, mushrooms and onion and stir-fry for about 1 minute. Return pork back into the pan and add in green beans and white wine. Cover with lid and braise over low heat for 5 minutes.

  4. Turn off the heat and let steam for 3 minutes in residual heat. Add in heavy cream and Dijon mustard and turn on heat to medium heat. Bring to a simmer and season with salt and pepper. Cut pork and transfer to a plate. Drizzle sauce and serve.

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Musui–Kamado with the Vermicular Cookbook.

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