Pork Fillets In A Onion, Wine, Mustrad & Cream Sauce, With Green Beens & Oven Roasted Potatoes

• 450 inches potatoes gr of, peeled, washed & boiled until tender. Drained. Cooled off the fridge
• 2/3 pound green beans top & tails snipped off, washed, cooked
• 2 pork fillets each about 135 gr, sometimes, I buy a big pork fillet & cut it ho
• 1 dry white wine glas of
• 2 tablespoons red wine vinegar
• 2 tablespoons dijon mustard
• 7/8 cup soy cream
• EVOO Extra Virgin Olive Oil
• white pepper grinded
• sea salt
• 2 white onions mediums, peeled & finely cut up

1. Preheat the oven to 250u0b0C. ( 482 F ) for about 10 minutes.
2. Take a large non stick roasting tin & lay your cooked & cooled off potatoes in it, in 1 layer. Add 4 to 5 tablespoons of the EVOO or more & some sea salt. Mix everything well with your hands. Bake in the oven for about 35 to 40 minutes. After 15 minutes, I lower the temperature to 225u0b0C .( 437 F)
3. Heat the EVOO in a large non stick pan. Heat up on high. Season the pork fillets on both sides with S & P. Fry the pork fillets on both sides for about 4 to 6 minutes, depending on the size, just until the pork is pink on the inside.
4. Remove the pork from the pan & keep warm. Add a bit of the EVOO & fry the chopped onions in the oil. Fry about 3 to 4 minutes. Add the vinegar & reduce for a few minutes & then add the glass of wine. Cook for a few minutes to cook the alcohol off. Now, add the mustard & the soy cream. Mix well & reduce the sauce a bit. Taste! It has to taste fab! Season with S & P, if necessary! Now, add the pork fillets again to the pan to heat up a bit. When hot, serve!
5. Serve the pork fillets with the lovely mustard, wine & soy cream sauce , the green beens & the oven roasted potatoes.

potatoes, green beans, pork, white wine, red wine vinegar, mustard, soy cream, olive oil, white pepper, salt, white onions

Taken from www.yummly.com/recipe/Pork-Fillets-In-A-Onion_-Wine_-Mustrad-_-Cream-Sauce_-With-Green-Beens-_-Oven-Roasted-Potatoes-1667496 (may not work)