Dish, various recipes of which we withhappy to share, suitable for any occasion: for example, it can be prepared for friends who plan to come to visit you. Also, the food will look great on the festive table. Pork in mustard sauce is incredibly tender and juicy, it will help diversify the familiar menu of your family. As a garnish, serve mashed potatoes, boiled rice, and best of all - vegetable salads. 
Pork with mustard
To begin with, we recommend that you master the simplest meat recipe in creamy mustard sauce. Serve fresh vegetables or prepare a light salad. Ingredients:
- 500 grams of pork goulash
- freshly ground black pepper - two pinch
- sunflower oil - for frying
- two tablespoons of mustard
- one package of cream
- salt - to taste
Cooking method: Cut the meat into large pieces of the same size, lightly pepper and salt, then enter the mustard. Thoroughly mix all the ingredients with your hands and put in the fridge to marinate (wait about three hours). After the specified time, place the pork in a frying pan with sunflower oil, preheated well, and fry for about half an hour under a closed lid. To prevent the meat from burning, do not forget to stir it occasionally. When it is almost ready, pour into the dishes thick cream and put out on low heat. 
Pork with pickled cucumber in mustard marinade
Do you want to move away from the traditional menu? Tired of the usual cutlets with pasta and fried chops? Using this recipe, you can make juicy pork with pickled cucumber and tender mustard. The main thing is not to be lazy and cook with pleasure. Ingredients:
- 600 grams of pork (we recommend taking boneless)
- two onion bulbs
- a tablespoon of flour
- 20 grams of tomato paste
- vegetable oil
- a large spoon of not too sharp mustard
- Spices and salt - according to your taste
- one and a half glasses of water
Cooking method: First, cut the meat into medium pieces, which should be salted and peppered, guided by your own taste. By the way, you can add any spices - they will give the dish a special piquancy and a pleasant aroma. This is suitable for cumin, tarragon or, for example, fresh basil. Now blot the pieces of pork in mustard and put them in a pot with a thick bottom, which must be greased with vegetable oil beforehand. It was the turn of vegetables: chop the finely ground semolinels with onion, and cut the salted cucumbers into small cubes. Both ingredients are sent to the dishes with meat. To make the sauce in which the products will be stewed, mix tomato paste and flour in a separate piala. Lightly seasoning and seasoning the mixture with freshly ground pepper, dilute it with water. Then pour the sauce over the pork and cover it with a lid, cook it over medium heat. This dish is perfectly combined with sauerkraut, pickled tomatoes, marinated mushrooms and carrots in Korean. Bon Appetit!
Pork with champignons at home
Pork - very tender meat, which is gooddigested, not leaving behind an unpleasant severity in the stomach. It is loved by both adults and children, so why not please your loved ones with a tasty and hearty dish. The composition of this recipe includes champignons, but they can be replaced by any other mushrooms: dried, canned or fresh. Ingredients:
- slightly more kilograms of tender meat
- 250 grams of fresh champignons
- 20 grams of granular mustard
- one large onion
- olive oil - for frying
- four tablespoons of sour cream (you can use the cream of the store)
- half a glass of white wine (preferably dry)
- 250 milliliters of broth
Cooking method: To make the dish tasty, remember some simple rules. Firstly, when you go to the store for meat, try to buy a loin fillet - the pork will turn out to be more tender and soft. Secondly, make a broth beforehand, however it should not be too fat. In addition, add ingredients such as salt and spices to your taste. Well and in the rest all is simple - adhere to compounding, and the food leaves excellent! So, first cut medium pieces or strips of pork, then transfer it to the saucepan with preheated oil and fry, stirring occasionally with a spoon. When the meat has a slightly golden hue, remove it from the plate and send it to the pan. The dish is recommended to put out in a bowl with a thick bottom, then the products will never burn. Now, prepare vegetables: cut thin onions and champignons in thin cubes, then fry both products in olive oil until half cooked. Once they change the color, turn off the hotplate and lay the ingredients to the pork. In a separate bowl, combine the broth, dry wine, mustard and sour cream. Add salt, a little spice of your choice and mix the sauce thoroughly. After pour them meat with vegetables and send to stew. The food should be cooked on low heat for no longer than an hour. Do not forget about it - periodically look into the pan so that the liquid does not evaporate. If necessary, you can add some water. If you decide to use dry mushrooms, they should be pre-treated, otherwise they will be too hard and can spoil the dish. Proceed as follows: pour the mushrooms with hot water and let them stand for about half an hour. After drying and fry with onions in a saucepan. You can do this differently: boil dried mushrooms, chanterelles, honey agarics - in general, those foods from which you cook the food - and only then to extinguish them with the onion bulb.
Hotpot
This dish is ideal for a solemnevents: a birthday with a family, a hen party with friends or, for example, on February 14 in a company with a loved one. Add a mouth-watering dish with a bottle of good wine, freshly baked bread and a vegetable salad. Rest assured, the evening will pass by hurray! Ingredients:
- medium-sized zucchini - one piece
- two medium carrots
- small bunch of chives
- 75 milliliters of cream
- mustard - ½ tablespoon
- butter - a small piece
- 50 milliliters of low-fat meat broth
- 10 grams of sour cream
- olive oil
- 200 grams of pork
Cooking method: Pre-washed vegetables should be dried well, so that there is no excess liquid in the dish. Then chop the carrots and zucchini with large cubes, and chive-onion - rings. Now you need to make a sauce: combine in one bowl a meat broth and cream, a bit of mustard, then for taste enter spices and table salt. Well all mix the mixture and add the onion. The next step is to dissolve the saucepan butter: when it dissolves, put into it carrots and zucchini. Fry vegetables for five to seven minutes, just do not forget to lightly salt them. Then pour into the dishes 75 milliliters of boiled water, sour cream and, covering with a lid, stew for some time until the liquid completely evaporates. Now put all the products in a heat-resistant dish, which you put in a warm oven. We pass to the meat: rinse the pork, wrapped in a paper towel, then cut into not too large pieces. Pour a little olive oil into the pan, lay the meat and fry it on each side for three minutes. Once everything is ready, distribute pieces of pork to serving plates, next to a beautiful hill put the stewed vegetables and pour everything with warm mustard-cream sauce. 
Meat in honey and mustard sauce
This is another fairly simple meaty recipea dish that can be cooked not only for lunch with the family, but also for a festive feast. Thanks to a tender honey-mustard sauce, pork has a slightly sweet taste and attractive golden color. All guests will be happy! Ingredients:
- paprika
- two tablespoons of soy sauce
- Bay leaf
- 30 milliliters of olive oil
- pork - half a kilogram
- 50 milliliters of table wine (it is recommended to use white)
- same amount of water
- four large spoons of honey
- three garlic cloves
- coriander and freshly ground pepper (black) - to taste
- 0.5 teaspoon of mustard
Cooking method: First chop the cloves of garlic with the help of the press and grind the meat, then treat it with salt. Here, lay out two laurel leaves and sprinkle all the spices. Keep the pork under the closed lid for fifteen minutes. Meanwhile, prepare the gravy: mix the wine, warm water, soy sauce, paprika, a little coriander, mustard. Here enter the aromatic honey melted on the steam bath. Mix well all the ingredients and pour the resulting mixture of pork, which, incidentally, pre-cut in large pieces. Meat marinated in the refrigerator from half an hour to 60 minutes. After that, take it out and fry until golden in olive oil. When the pork is lightly browned, pour it with honey-mustard sauce and for a little longer put out. Do not know which to make garnish? It is better to refuse traditional mashed potatoes, since the combination of such products not only harms the figure, but can also cause heaviness and discomfort in the stomach. Adherents of a healthy lifestyle recommend eating meat dishes with fresh vegetables or light salads, for example, from Peking cabbage, tomatoes, asparagus, carrots or green peas, sprinkled with lemon juice. In extreme cases, you can boil brown or round-grained rice, watering it with an appetizing sauce.
Pork with nutmeg and tender sauce
Pork in honey-mustard sauce can be cookedin completely different ways. After all, there are a lot of recipes, in addition, in the process of their professional activities, great culinary specialists every day come up with new combinations and absolutely incredible dishes. So the imagination of cooks is not the limit, and thanks to them every mistress is also able to become a real master. In this case, the main thing is to follow the recipe, perfect your art and sometimes do not be afraid to experiment. Ready to start right now? Ingredients:
- kilo of meat
- freshly ground pepper, as well as spices - if desired
- 15 grams of Dijon mustard
- ground nutmeg - to taste
- 30 grams of honey
- table salt - to taste
For decoration:
- two tomatoes
- fresh parsley
- sweet pepper - one piece
Method of preparation: We suggest starting with a sauce: combine in a deep bowl the mustard and the crushed nutmeg. If you get a thick honey, put it on a steam bath and melt at low heat, then enter to the rest of the ingredients. The resulting sauce is well stirred with a spoon, adding at will your favorite spices. Now take a piece of meat, rinse it well, wrap it in a kitchen towel, and dry it. After the slice is not very small bars, a little salt, a little pepper and put in a honey-mustard pickle. After covering with a lid, send it to the refrigerator for half an hour. Then fry in a hot skillet with a little oil. To pork is not burned, periodically turn it with a special spatula. Lay the meat on a plate and decorate the dish with cut tomatoes, sweet peppers and finely chopped fresh parsley.
Baked pork with onion and mustard sauce
Bake pork in the oven is a pleasure. Firstly, it's very quick and easy: do not constantly turn the meat over, afraid to burn it. Secondly, the oil will not be sprayed from the frying pan in all directions, so your kitchen and oven will remain clean. The products mentioned in the recipe are enough to feed four adults. So call on friends! Ingredients:
- one and a half kg of pork
- two onions
- carrots - two pieces
- mustard
- garlic - two denticles
- Salt and spices - to taste
- three buds of a carnation
Cooking method: Use a special press to crush the garlic, after grinding a piece of meat. Then lightly salt it, add pepper and spices at your discretion, grease it with plenty of mustard and transfer it to a goose or other metal utensils with a thick bottom. Preheat the oven to 200 degrees and send the pork into it. Now you have 20 minutes to prepare the rest of the products. So, peel carrots and onions from the peel, after the first cut in mugs, and in whole bulbs stick the buds of the carnation. After the time specified in the recipe, place the vegetables and add some water to the meat. Stew the dish for about half an hour, then cut the pork into thin slices, place on plates and pour hot aromatic sauce. As a side dish, it is recommended to make potatoes in breadcrumbs, cooked in the oven. To become an excellent chef for your loved ones, it is not necessary to graduate from a specialized institute. Some of them have an innate talent for this, and someone should study recipes and practice constantly. So even if pork in mustard sauce for the first time does not work out, do not despair, gain strength and try to cook the dish again. We wish you success! We advise you to read:
