Print Recipe Print Recipe

Pork & Pears in Creamy Mustard Sauce


  • 1 kg pork fillets, cubed
  • 125 ml seasoned flour mixed with 10 ml mustard powder
  • 30 ml butter
  • 6 fresh pickling onions, peeled and quartered
  • 420 g can baby pears, drained
  • 30 ml sunflower oil
  • 750 ml prepared chicken stock
  • 500 g broccoli florets
  • 30 ml Dijon mustard
  • 250 ml fat-reduced cream or natural yoghurt
  • 125 ml coarsely chopped parsley


Toss meat in seasoned flour and set aside. Heat the butter and lightly sauté the onions and baby pears. Add the oil and meat and brown meat lightly. Add stock and broccoli. Bring to boil, reduce heat and simmer for 15 minutes.

Season and if necessary, remove lid, increase heat and cook rapidly until liquids have reduced and thickened to your liking. Remove from heat, stir in rest of ingredients and serve.

Serves 6