Summary

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)

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Instructions

1. Remove tendons from the pork tenderloin.
2. Prepare a mixture of rosemary, sage, garlic, mustard, salt and pepper and brush the fillet with it. Dust some flour over it.
3. Sear the fillet in the hot fat in a high pan briefly on both sides, deglaze with the wine and simmer gently.
4. Add the chopped parsley and creme fraiche and finally season with a little vegetable stock powder.
5. Sauté the onion in a pan, then add 500 g of mushrooms with the granulated stock, salt, pepper and cooking cream and fry
6. meanwhile prepared the wild rice according to the package insert.
7. Then arrange everything on plates and decorate with a little fresh parsley.