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VEPŘOVÉ NA HOŘČICI A SMETANĚ

Vepřové na Hořčici a Smetaně

A classic Czech dish with pork tenderloin in a creamy mustard sauce served with rice and baby carrots.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Czech
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 700 g vepřové panenky na tenčí plátky Thinly sliced pork tenderloin
  • 2 tbsp olivového oleje Olive oil for frying
  • 2 large cibule na plátky Sliced onions
  • 2 cloves prolisované stroužky česneku Crushed garlic cloves
  • 200 g nakrájených žampionů Sliced mushrooms
  • 200 ml zakysané smetany Sour cream
  • 2 tbsp celozrnné hořčice Wholegrain mustard
  • 1 handful nasekaných bylinek Chopped herbs such as parsley or dill
  • to taste tsp sůl a pepř Salt and pepper
To Serve
  • 300 g suché rýže Dry rice, cooked according to package
  • 400 g baby mrkve Baby carrots, boiled or steamed

Equipment

  • Frying Pan

Method
 

  1. Prepare the rice according to the package instructions. Boil or steam the carrots until tender.
  2. Quickly fry the pork slices in oil until browned. Add onions, then garlic and mushrooms. Season with salt and pepper and sauté for about 3–4 minutes until the meat is cooked but juicy.
  3. Stir in sour cream, mustard, and herbs. Gently heat until the sauce combines; do not boil vigorously.
  4. Serve with rice and carrots. For presentation, leave the meat sliced into thin medallions.

Notes

This dish pairs well with a light Czech beer. You can substitute pork with chicken if preferred.