Leslie Bartosh, CEC, AAC, FMP

  Saut é ed pork loin paillards with duchess sweet potato, turnip greens and an ala minute mustard sauce.     The sauce was made with brown stock, white wine and house made Dijon style coarse, black mustard seed, mustard.    The sauce used some of the mustard I posted about a few weeks back.  It is robust but not over powering.  Making the sauce was really easy.  After the paillards were sauteed, I removed them from the pan and reserved them warm on the side. I added the mustard to pan, sauteed it for a moment and then deglazed the pan with white wine.  When the wine was reduced, I added brown stock to the pan.  When the borwn stock came to boil, I thickened it us ing a cornstarch slurry. When the sauce was thickened, I added the paillard back into the pan to rewarm and moisten them before plating. The same dish/process could be done with chicken paillards. #LifeLongLearning #LifeLongTeaching #FamilyFood As always, your comments or questions are welcome. Until next time, Bon Appetit