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
- Remove pork tenderloins from tendons and fat, rinse and pat dry. Clean mushrooms and slice. Drain chanterelles well. Peel shallots and dice.
- 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.
- 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.
- Heat the mushrooms and meat in the sauce and serve.
Nutrition score
400
38,81 g
3,81 g
6,18 g
75 min. total time | 40 min. preparation time | 35 min. cook & rest time