Tenderloin in a Creamy Mustard and Terragon Sauce

Serves 4
2 pork tenderloins
flour
salt, pepper
3 medium onions cut in rings
oil
2 tblsp white wine vinegar
1 dl stock
2 tsp french dijon mustard
dried terragon
2-300ml cream

1. cut the tenderloins into thick slices. Use your hand to squash them flat.
   put flour, salt and pepper in a deep plate. Mix it and flip the tenderloin slices in the flour.
2. Brown the meat on both sides in a pan with oil. Then take them out of the pan and fry the onion rings till clear and tender.
3. Add white wine vinegar, mustard, stock, terragon and cream. Mix well and then put the meat back in the pan.
4. Let the dish cook at low heat for about 15 minutes.
   

Serve with potatoes or rice and with either boiled veggies or a green salad.

Chicken in a White Wine, Mustard and Mushroom Sauce

Serves 4
4 chicken fillets
8 shallots
250 grams mushrooms
4 tblsp sweet french mustard
2 dl chicken stock
2½ dl cream (9%)
2 dl whitewine
2½ dl créme fraîche

1. Brown the fillets in a pan and season them with salt and pepper before taking them out the pan.
2. Sauté the onions (which has been cut into quarters) and mushrooms before putteing the fillets back in the pan.
3. Add mustard, wine, stock and cream and let it simmer for about 10 minutes.
4. Add the créme fraîche and let it cook for a couple of minutes.
5. Season with salt, pepper, wine and mustard.
   

Serve with rice and sugar peas