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 pork fillet.
2. Mix rosemary, sage, chopped garlic, mustard, salt, and pepper in a small bowl. Brush the mixture over the fillet and coat with flour.
3. Heat butter in a large pan over high heat. Sear fillet for 3-4 minutes on each side until browned. Pour in white wine to deglaze the pan. Reduce heat to medium-low and simmer for 15-20 minutes until pork reaches 63°C (145°F) internally.
4. Stir in chopped parsley and crème fraîche. Season to taste with vegetable stock powder.
5. In a separate pan, sauté chopped onion (or shallots) over medium heat for 3-4 minutes. Add mushrooms, vegetable stock powder, salt, pepper, and heavy cream. Cook over medium heat for 5-7 minutes until mushrooms are tender.
6. While the pork cooks, prepare wild rice according to package directions.
7. Arrange pork medallions, mushroom mixture, and rice on plates. Garnish with fresh parsley.