Main Dishes
Pork in Mustard Gravy: Mustard-Coated Slices Simmered in a Caraway Onion Sauce, Perfect Over Rice
Tender pork slices in a savory mustard, onion and caraway gravy, served over rice.
Instructions
Prepare and sear the pork
Rinse the pork, pat it dry and cut it into slices about 1/2 inch (1.5 cm) thick. Gently pound the slices with your fist or through a plastic bag, taking care not to ruin the texture of the meat.
Make several small cuts around the edge of each slice so they do not curl while frying.
Season the meat generously on both sides with salt and pepper. Then brush one side of each slice with a thin layer of mustard.
Dredge the slices in flour and shake off the excess.
Heat the oil in a large skillet and sear the meat over high heat until golden, about 3 minutes per side. Remove the pork from the skillet and set it aside.
Make the sauce
Add the finely chopped onion to the drippings in the skillet and cook until translucent to lightly golden.
Sprinkle the onion with 1 tablespoon of flour and stir constantly to make a light roux. Cook for about 1 minute.
Important: Take the skillet off the heat and pour in about one third of the warm broth. Whisk quickly and thoroughly to make a smooth paste without lumps.
Gradually stir in the rest of the broth. Return to the heat, add the crushed caraway and 2 teaspoons of mustard, and bring to a boil.
Simmer and finish
Return the seared pork slices to the boiling sauce. Cover the skillet, reduce the heat to the lowest setting and let everything simmer gently for 20–30 minutes, until the pork is tender (it must reach at least 145°F / 63°C with a 3-minute rest).
Taste the sauce and add more salt or pepper if needed.
Serve over cooked rice, topped with a generous amount of sauce and chopped fresh parsley.
- 1. For an even creamier, smoother sauce, stir a small piece of butter into the sauce at the end of cooking and let it melt.
- 2. If you do not have broth on hand, you can use hot water. In that case season the sauce a little more boldly, for example with a pinch of mushroom seasoning or garlic powder.
- 3. Pork shoulder (Boston butt) works well instead of pork loin. It is juicier on its own and the sauce will taste even fuller. Slice it thin and expect a longer simmer.
- 4. Besides rice, this dish goes well with tarhoňa (Slovak egg barley, which you can replace with orzo or egg noodles), or simply with a slice of fresh bread for mopping up the sauce.
- Pork is safe at an internal temperature of 145°F (63°C) followed by a 3-minute rest.