Connoisseur – Toast with Pork Loin
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 slices toast
- 8 slices ham, cooked
- 1 small pork fillet (s) (pork loin)
- 250 g mushrooms, freshly sliced
- 50 ml cream
- 100 ml broth
- 8 slices cheese (Gouda or Emmentaler)
- some oil
- some stalks chives
- some pepper
- possibly sauce thickener
Print Recipe
Pin Recipe Instructions
- Cut the pork loin into approx. 1.5 cm thick slices and season with salt and pepper. Heat some oil in a pan and briefly fry the loin on both sides over medium heat. Remove the meat from the pan and fry the mushrooms in the pan until all the liquid has evaporated. Pour in the broth and cream and season with salt and pepper. Possibly add a little sauce thickener to thicken. Cut the chives into fine rolls and mix with the mushrooms.
- Toast the bread in the toaster until light brown and top each slice of toast with a slice of ham. Spread the pork medallions on the slices of toast and cover with the mushrooms. Place the cheese on top and bake the toasts in the oven at 200 degrees until the cheese bubbles.
- The whole thing tastes great when you use hollandaise sauce instead of the cheese.
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