I made a few improvements since the last time I made this.
My searing technique was much improved- the pork had a lovely brown sear and stayed very moist.
I whisked the heavy cream with the mustard so that it was thickened slightly when I added it to the leeks, wine, and broth. The sauce was much smoother and thicker than last time.
I used fresh tarragon instead of dried.
And this was served over mashed potatoes instead of roasted potatoes on the side.
"Better than a restaurant," said the hubby.
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