90 min. total time
Ingredients for 4 portions
| 1 | pc | Pork tenderloin (approx. 750 g) |
| 40 | g | Dried porcini mushrooms |
| 200 | g | Porcini mushrooms |
| 200 | g | Champignons |
| 200 | ml | Whipped cream |
| 1 | pc | Garlic clove |
| 3 | tbsp | Truffle oil |
| 4 | pc | Shallots |
| 2 | pc | Onions |
| 250 | ml | Vegetable brotd |
| 250 | ml | Water |
| 1 | tbsp | Canola oil |
| 1 | tbsp | Butter |
| 1 | pinch | Salt |
| 1 | pinch | Pepper (from tde mill) |
Ingredients for tde mushroom parsley mixture
| 3 | tbsp | Parsley (flat) |
| 1 | pc | Garlic clove |
| 15 | g | Dried porcini mushrooms |
| 2 | tsp | Truffle oil |
| 1 | pinch | Salt |
| 1 | pinch | Pepper (from tde mill) |
Preparation
- For the mushroom-truffle sauce: Finely dice the peeled shallots and slice the cleaned mushrooms. Soak the dried porcini mushrooms in cold water for about 1 minute, then drain the mushrooms and discard the water. Pour warm water over the mushrooms. After 5 minutes, drain the mushrooms again and reserve the soaking water.
- Heat a pan on high heat with a splash of rapeseed oil and a piece of butter, add the shallots and sauté briefly. Add the mushrooms and reduce the heat to medium.
- Finely chop the peeled garlic clove and add it to the mushrooms. Stir well. When the mushrooms start to take on some color, add pepper and salt. Deglaze with cream and some of the soaking water. Add 3 tbsp truffle oil. Let the sauce simmer on low heat for 60 minutes, adding vegetable broth as needed.
- For the mushroom-parsley mixture: Finely chop the parsley and the soaked and squeezed porcini mushrooms, and finely chop the garlic. Mix the three ingredients on a cutting board, add salt and pepper, and continue to chop finely. Transfer the finely chopped mixture to a small bowl and mix in 2 tsp truffle oil.
- For the pork medallions: Remove all tendons and excess fat from the pork tenderloin. Cut into medallions about 4 cm thick. Heat a pan on high heat with a splash of rapeseed oil, add the meat and cook for 5 minutes, turning it to brown on all sides.
- Meanwhile, roll out a piece of aluminum foil and spread half of the mushroom-parsley mixture in the middle. Remove the medallions from the pan and place them on the prepared aluminum foil, spread the rest of the mushroom-parsley mixture over the meat, wrap everything and let it rest for 2 minutes.
- Remove the meat from the aluminum foil, place it in the mushroom sauce and let it soak briefly. Serve the mushroom-truffle sauce on the plates and place the medallions on top. Pour the mushroom-parsley mixture from the aluminum foil over the meat.
Nutrition score
381
33,21 g
6,32 g
11,51 g
90 min. total time | 30 min. preparation time | 60 min. cook & rest time
