Pork fillet in wine and mustard sauce with green pepper

An easy, simple but delicious recipe for pork to enjoy all year round. It goes perfectly well with rice pilaf, fried or mashed potatoes. The ground coriander in my opinion gives an extra flavour and aroma to the dish but it is up to you to use it or not

Adapted from a recipe of Argyro Barbarigou,
a prominent Head Cook in Greece
Check out her great site Argiro for more recipes

Ingredients (for 4-6 people):
300gr. of mild mustard
800-1000gr. of pork fillet, cut in thin slices
100-120gr. of margarine
200ml of dry white wine
1 medium yellow onion, grated
1 large clove of garlic, finely chopped
1 ½ green bell pepper, finely diced
½ a bunch of flat-leaf parsley, finely chopped
½ tsp of ground coriander (optional -my addition)
salt
pepper

Method:
Season the pork slices with salt and pepper on both sides.

Melt the margarine in a deep non-stick frying pan on medium heat. Sauté the meat until lightly coloured on both sides.

Add in the frying pan the pepper, the onion and the garlic and sauté until they start getting soft.

Season with the coriander and pour over with the wine. Leave the food until the alcohol is evaporated and then add the mustard. Stir and simmer the meat for a few minutes.

If the sauce is too thick add some more wine and cook until the meat is tender.

When the food is ready and left with a nice sauce of medium thickness take off the heat, sprinkle with the parsley and serve immediately.