Ingredients
1.5 kg pork fillets (3 x 500g approx)
Salt and pepper
Olive oil spray
Grated lemon rind of 2 lemons
2 tablespoons chopped thyme
40 g butter
2 tablespoons oil
2/3 cup medium sherry
2 cups chicken stock
4 sprigs of thyme
2 tablespoons seeded mustard
1 1/2 teaspoons brown sugar
250 ml PHILADELPHIA Light Cream For Cooking
1-2 teaspoons cornflour, blended with a little water
Parmesan Potatoes, for serving
Steamed greens, for serving
Description
Lemon And Thyme Pork Fillet With Seeded Mustard Sauce
Kraft Canada
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