19 July 2024
Pork tenderloin in a fine mushroom sauce - recipe - photo: wolf
Pork tenderloin in a fine mushroom sauce- recipe - photo: wolf

Pork tenderloin in a fine mushroom sauce

75 min. total time

Ingredients for 4 portions

150 g Champignons
1 Glass Chanterelle mushrooms (150g drained weight)
1 tsp green peppercorns, crushed
1 tsp Cornstarch
250 ml Whipping cream
70 ml Olive oil
1 tbsp Parsley, chopped
100 g Shallots
4 pcs Pork fillets (each 150g)
100 ml Water
100 ml White wine

Preparation

  1. Remove pork tenderloins from tendons and fat, rinse and pat dry. Clean mushrooms and slice. Drain chanterelles well. Peel shallots and dice.
  2. Put the olive oil in two pans and heat. Add onion cubes and mushrooms to one pan and sauté well. Fry pork tenderloins in the second pan for about 4 minutes per side, remove the meat and keep warm.
  3. Deglaze the pan with 100 milliliters of water. Mix the white wine with the cornstarch and add. Pour in cream and let simmer for about 2 minutes, stirring constantly.
  4. Heat the mushrooms and meat in the sauce and serve.

Nutrition score

kcal
400

fat
38,81 g

protein
3,81 g

carbs
6,18 g

75 min. total time | 40 min. preparation time | 35 min. cook & rest time

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