Pork Noisettes in Mustard-Seed Sauce

  • Active Time 45m
  • Total Time 45m

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 1/4 pounds 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
  • Salt and freshly ground pepper
  • For Onion Gnocchi:
  • 1 pound potatoes
  • 2 onions, thinly sliced
  • 3 tablespoons butter
  • 1 bay leaf
  • Salt and freshly ground pepper
  • 3/4 cup all-purpose flour
  • 3 eggs
  • 3/4 cup freshly grated Parmesan
  • 2 tablespoons melted butter, for serving
  • 2 tablespoons chopped chives, for serving


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 then 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 the 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-inch 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-inch 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 boiled onion gnocchi dressed with the melted butter and chopped chives.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 995

nutrition information per serving

886 calories; 55g total fat; 365mg cholesterol; 2349mg sodium; 47g carbohydrates; 6g fiber; 50g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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