Herbal Pork Medallions with Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g pork fillet (s)
- 0.5 teaspoon ½ rosemary, freshly chopped
- 0.5 teaspoon ½ sage, chopped
- 2 teaspoons mustard, medium hot
- 1 clove garlic, chopped
- salt and pepper
- 1 tablespoon butter
- 2 tablespoon flour
- liter ⅛ white wine
- 2 tablespoon parsley, finely chopped
- 2 cups crème fraîche
- Vegetable broth, instant
- 1 onion (s) or 2 shallots, chopped
- 500 g mushrooms
- 100 ml heavy cream, for boiling
- 250 g rice, (wild rice)
Print Recipe
Pin Recipe Instructions
- Remove tendons from the pork tenderloin.
- Prepare a mixture of rosemary, sage, garlic, mustard, salt and pepper and brush the fillet with it. Dust some flour over it.
- Sear the fillet in the hot fat in a high pan briefly on both sides, deglaze with the wine and simmer gently.
- Add the chopped parsley and creme fraiche and finally season with a little vegetable stock powder.
- Sauté the onion in a pan, then add 500 g of mushrooms with the granulated stock, salt, pepper and cooking cream and fry
- meanwhile prepared the wild rice according to the package insert.
- Then arrange everything on plates and decorate with a little fresh parsley.
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