Friday, November 11, 2011

Sauteed Pork Sandwiches with Mustard Sauce

Sauteed Pork Sandwiches with Mustard Sauce
Recipe from: Family Feasts for $75 a Week by Mary Ostyn

2 pounds pork loin, trimmed of fat
2 tablespoons butter, divided
2 tablespoons olive oil, divided
1 large yellow onion, cut into long thin shreds
2 cups sliced mushrooms (we didn't use - since we don't like mushrooms!)
1 cup beef broth
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 tablespoon cornstarch
4 hoagie rolls, toasted

1. Cut pork loin across the grain into 1/4 inch thick slices; cut slices into 2-to-3 inch long strips.
2. Heat 1 tablespoon butter and 1 tablespoon oil in a large heavy skillet over medium-high heat until hot and butter melts. Add onion and cook, without stirring, 2 to 3 minutes. Don't stir until you start to see some browned bits. Add mushrooms and cook 2 to 3 more minutes, stirring once or twice. Remove onion and mushrooms to a separate bowl.
3. In the same skillet, heat remaining 1 tablespoon butter and 1 tablespoon oil over medium heat until hot and butter melts. Add half of pork and cook 3 to 5 minutes, or until it's the way you like it. Transfer to a bowl and cook remaining pork in the same way. Set aside pork and keep warm.
4. In the same skillet, quickly whisk together broth, mustard, soy sauce and cornstarch while broth is still cold. Heat mixture over medium heat until bubbly and starting to thicken. Return pork, onion, and mushrooms to broth mixture in skillet. Mix well and heat through. Serve spooned over toasted hoagie rolls.

Our verdict: This was ok. Surprisingly, the sauce had ZERO flavor! And I had actually doubled the amount of mustard! It was strange! The sauce smelled great cooking, and then once I put it all on the rolls, there was no flavor to it. So, we put some dijon mustard on our sandwiches, and then it was pretty good! :) Not sure I'll go to the trouble of making the sauce next time, or if I'll just saute some pork medallions and onions and toast some rolls and put dijon or deli mustard on the rolls!

No comments:

Post a Comment