I have made this recipe several times when I craved something quick, yet with a strong meat flavor. I usually use pork shoulder because it's easy to find and cooks well in a pan. There’s no need for complicated ingredients, and if you have a little white wine and mustard, you have the base for a hearty main dish. The recipe turns out just as well on the weekend as it does on a regular day, without having to spend much time by the stove.
Quick Info
Total time: about 1 hour
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, quick roast
Ingredients
500 g pork (I usually use shoulder)
100 ml white wine
approximately 200 ml water
50 ml sunflower oil
2 tablespoons classic mustard
1/2 teaspoon oregano
1/2 teaspoon sweet paprika
1/4 teaspoon pepper
1/2 teaspoon pork spices
1/2 teaspoon salt
1 tablespoon olive oil
Preparation method
1. Cut the pork into suitable pieces, not too large, about 3-4 cm.
2. Heat the sunflower oil in a large pan over medium to high heat.
3. Place the pieces of meat in the pan and brown them on all sides. Turn them periodically until they are no longer pink and develop a light crust.
4. Once the meat has completely changed color, pour in the white wine and then about 200 ml of water, enough to almost cover the meat. Lower the heat.
5. Partially cover the pan (with a lid placed slightly ajar) and let it simmer slowly. Check occasionally and turn the meat pieces to cook evenly. If the liquid reduces too much and the meat is not yet tender, add a little hot water.
6. Meanwhile, in a separate bowl, mix 1 tablespoon of olive oil with the 2 tablespoons of mustard, salt, oregano, sweet paprika, pepper, and pork spices. Blend until you have a consistent sauce.
7. When the meat is tender and almost all the water has evaporated (after about 40-45 minutes, depending on the meat), add the mustard and spice mixture directly into the pan.
8. Let everything simmer together for another 5 minutes, stirring to coat the meat with the sauce. Do not let it cook longer, as it may dry out.
9. Turn off the heat. It can be served immediately or after sitting for a while, with the remaining sauce in the pan.
Why I make the recipe often
I like it because it doesn’t require much work and the ingredients are readily available. The pork shoulder becomes tender, and there’s no need for marinating beforehand. It’s a main dish that can be prepared with what I already have at home and pairs well with any side dish. Each time, the meat turns out flavorful and juicy, without being complicated to make.
Tips and variations
Tips
- Cut the meat into pieces of roughly the same size for even cooking.
- If you want a more pronounced crust, let the meat brown well before adding the liquid.
- Don’t rush the heat – cooking on low makes the meat more tender.
- Taste the mustard sauce before pouring it over the meat to adjust the salt or pepper if needed.
Substitutions
- You can use another cut of pork, but it shouldn’t be too fatty (e.g., boneless loin).
- If you don’t have white wine, you can use a little red wine or just water, but the flavor will be different.
- The olive oil in the sauce can be omitted, but it adds extra flavor.
Variations
- For a spicier sauce, add a little dried chili or hot paprika.
- Sometimes, I mix in a bit of crushed garlic into the mustard sauce before putting it over the meat.
- If you prefer a more intense flavor, use a little more mustard or spices.
Serving ideas
- It goes well with mashed potatoes, plain rice, or sautéed vegetables.
- It’s also good with fresh bread if you want to soak up the sauce from the pan.
- Leftovers can be chopped and used the next day in sandwiches.
Frequently asked questions
1. What kind of wine should I use?
A dry or semi-dry white wine works best. It doesn’t have to be expensive. The important thing is that it’s not sweet.
2. The meat hasn’t softened after 45 minutes. What should I do?
Add a little hot water and continue simmering on low heat. Some pieces of pork need more time.
3. Can I use fattier pork?
Yes, but reduce the amount of oil at the beginning a bit to avoid it being too heavy.
4. What if I find the sauce too thin at the end?
Leave the pan uncovered over low heat for a few extra minutes to reduce the liquid.
5. What if I don’t have special pork spices?
You can just use salt, pepper, paprika, and a little thyme or oregano.
Nutritional values
Approximately, per serving (from 4):
Calories: about 350 kcal
Protein: 28 g
Fat: 21 g
Carbohydrates: 4 g
Values may vary depending on the exact type of meat and the amount of oil retained at the end. The mustard sauce and wine add a small number of carbohydrates.
Storage and reheating
It can be stored in the refrigerator in a closed container for up to 3 days. To reheat, place in a pan over low heat with a little water or wine to prevent drying out. The meat may become firmer when reheated, but the sauce compensates. Freezing is not recommended – the texture suffers.
Quick Info
Total time: about 1 hour
Preparation time: 10 minutes
Cooking time: 45-50 minutes
Servings: 3-4
Difficulty: easy
Recipe type: main dish, quick roast
Ingredients
500 g pork (I usually use shoulder)
100 ml white wine
approximately 200 ml water
50 ml sunflower oil
2 tablespoons classic mustard
1/2 teaspoon oregano
1/2 teaspoon sweet paprika
1/4 teaspoon pepper
1/2 teaspoon pork spices
1/2 teaspoon salt
1 tablespoon olive oil
Preparation method
1. Cut the pork into suitable pieces, not too large, about 3-4 cm.
2. Heat the sunflower oil in a large pan over medium to high heat.
3. Place the pieces of meat in the pan and brown them on all sides. Turn them periodically until they are no longer pink and develop a light crust.
4. Once the meat has completely changed color, pour in the white wine and then about 200 ml of water, enough to almost cover the meat. Lower the heat.
5. Partially cover the pan (with a lid placed slightly ajar) and let it simmer slowly. Check occasionally and turn the meat pieces to cook evenly. If the liquid reduces too much and the meat is not yet tender, add a little hot water.
6. Meanwhile, in a separate bowl, mix 1 tablespoon of olive oil with the 2 tablespoons of mustard, salt, oregano, sweet paprika, pepper, and pork spices. Blend until you have a consistent sauce.
7. When the meat is tender and almost all the water has evaporated (after about 40-45 minutes, depending on the meat), add the mustard and spice mixture directly into the pan.
8. Let everything simmer together for another 5 minutes, stirring to coat the meat with the sauce. Do not let it cook longer, as it may dry out.
9. Turn off the heat. It can be served immediately or after sitting for a while, with the remaining sauce in the pan.
Why I make the recipe often
I like it because it doesn’t require much work and the ingredients are readily available. The pork shoulder becomes tender, and there’s no need for marinating beforehand. It’s a main dish that can be prepared with what I already have at home and pairs well with any side dish. Each time, the meat turns out flavorful and juicy, without being complicated to make.
Tips and variations
Tips
- Cut the meat into pieces of roughly the same size for even cooking.
- If you want a more pronounced crust, let the meat brown well before adding the liquid.
- Don’t rush the heat – cooking on low makes the meat more tender.
- Taste the mustard sauce before pouring it over the meat to adjust the salt or pepper if needed.
Substitutions
- You can use another cut of pork, but it shouldn’t be too fatty (e.g., boneless loin).
- If you don’t have white wine, you can use a little red wine or just water, but the flavor will be different.
- The olive oil in the sauce can be omitted, but it adds extra flavor.
Variations
- For a spicier sauce, add a little dried chili or hot paprika.
- Sometimes, I mix in a bit of crushed garlic into the mustard sauce before putting it over the meat.
- If you prefer a more intense flavor, use a little more mustard or spices.
Serving ideas
- It goes well with mashed potatoes, plain rice, or sautéed vegetables.
- It’s also good with fresh bread if you want to soak up the sauce from the pan.
- Leftovers can be chopped and used the next day in sandwiches.
Frequently asked questions
1. What kind of wine should I use?
A dry or semi-dry white wine works best. It doesn’t have to be expensive. The important thing is that it’s not sweet.
2. The meat hasn’t softened after 45 minutes. What should I do?
Add a little hot water and continue simmering on low heat. Some pieces of pork need more time.
3. Can I use fattier pork?
Yes, but reduce the amount of oil at the beginning a bit to avoid it being too heavy.
4. What if I find the sauce too thin at the end?
Leave the pan uncovered over low heat for a few extra minutes to reduce the liquid.
5. What if I don’t have special pork spices?
You can just use salt, pepper, paprika, and a little thyme or oregano.
Nutritional values
Approximately, per serving (from 4):
Calories: about 350 kcal
Protein: 28 g
Fat: 21 g
Carbohydrates: 4 g
Values may vary depending on the exact type of meat and the amount of oil retained at the end. The mustard sauce and wine add a small number of carbohydrates.
Storage and reheating
It can be stored in the refrigerator in a closed container for up to 3 days. To reheat, place in a pan over low heat with a little water or wine to prevent drying out. The meat may become firmer when reheated, but the sauce compensates. Freezing is not recommended – the texture suffers.