Cómo hacer bondiola a la mostaza - Receta paso a paso

bondiola

🥗Healthier: pork tenderloin

💰Cheaper: pork shoulder

Pork tenderloin is leaner, while pork shoulder is more economical.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol, while water is the most economical.

Cut the bondiola into approximately 1 cm thick slices.

Heat a skillet over high heat.

Add a little olive oil to the skillet.

Sear the bondiola slices for about 1 minute on each side until browned.

Season with salt and black pepper while cooking.

Remove the seared bondiola from the skillet and set aside.

Add chopped onion to the skillet and cook until browned, scraping up the browned bits from the bottom.

Deglaze the skillet with approximately 1/4 cup of white wine (or rum if white wine is not available).

Let the alcohol evaporate, being careful as it may catch fire.

Add about 150-200 ml of double cream to the skillet and mix until melted.

Stir in about 2 tablespoons of mustard to the cream mixture.

Season the sauce with salt and black pepper to taste.

Return the bondiola slices to the skillet, covering them with the sauce.

Cook on low heat for an additional 5 minutes to finish cooking the bondiola and allow the flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary