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Pork Noisettes in Mustard-Seed Sauce

Source: The Italian Gourmet
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Active Time:  45 Minutes
Total Time:  45 Minutes
  Serves 4
This is a traditional recipe from the area straddling the border between Veneto and Friuli in the Adriatic hinterland northeast of Venice. It is a rich and complex one-dish meal; however, for an important dinner it could be proceded, for example, by a light antipasto such as San Daniele prosciutto (thus keeping to the same area) and followed by dessert.
For Pork:
1/14 lb whole fillet of pork
3 tablespoons butter
1 sprig rosemary
2 sage leaves
For Sauce:
1/4 cup juices from a roast of veal, or strong meat stock
3 tablespoons butter
2 tablespoons crushed fresh mustard seeds
For Onion Gnocchi:
1lb potatoes
2 onions, thinly sliced
3 tablespoons butter
1 bay leaf
3/4 cup all-purpose flour
3 eggs
3/4 cup freshly grated parmesan cheese
2 tablespoons melted butter, for serving
2 tablespoons chopped chives, for serving
Pork Noisettes in Mustard-Seed Sauce Recipe at
TO PREPARE MEAT: In a skillet, cook the pork for about 20 minutes in the butter, rosemary and sage, turning frequently to brown it on all sides. It should remain a little pink.

TO MAKE SAUCE: In a skillet combine the veal juices with the butter, and whisk in the mustard seeds and salt and pepper to taste.

TO MAKE GNOCCHI: Boil the potatoes in their skins. Peel and mash them through a potato ricer. Meanwhile, stew the onion gently in the butter with a bay leaf without letting it color. Discard the bay leaf; season with salt and pepper. Add the potatoes and work into a dough along with the flour, eggs and Parmesan. Form the dough into 3/4 in gnocchi. Cook the gnocchi in plenty of boiling, salted water. They are cooked when they rise to the surface of the water. Drain.

TO SERVE: Slice the pork about 1/2 in thick. Arrange the slices over half of each heated dinner plate; coat carefully with the sauce. On the other half of the plate, arrange the onion gnocchi, boiled and dressed with melted butter and the chopped chives.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 886
Fat. Total: 55g
Fiber: 6g
Carbohydrates, Total: 47g
Sodium: 2349mg
% Cal. from Fat: 56%
Cholesterol: 365mg
Protein: 50g
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