Summary

Ingredients

• 500 g pork loin (s)
• 100 g porcini mushrooms
• 150 g chanterelles
• 3 medium mushrooms
• 1 cup cream
• 1 tablespoon crème fraîche with herbs
• 1 medium onion (s)
• 0.5 ½ cup white wine
• some oil for frying
• 1 teaspoon, heaped herbs, Italian
• 1 handful parsley, fresh
• salt and pepper
• 0.5 teaspoon ½ paprika
• 150 ml vegetable stock
• 1 packet spaetzle
• 25 g herb butter

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Instructions

1. First cut the loin into approx. 1 cm thick slices, season with salt and pepper on both sides. Heat a little oil in the pan and fry the loins on both sides for about 1 minute. Then put the loin in a baking dish and put it in the oven at around 155 degrees. Switch off the oven after 10 minutes. Important: Do not preheat the oven, otherwise the loin will dry out very quickly. I still put 2 sprigs of rosemary on top of the meat.
2. Now dice the onion, cut the mushrooms and fry in the pan. Deglaze with wine and add stock. Bring to the boil briefly and add the cream, crème fraîche, herbs and paprika. Season to taste with salt and pepper. Now add the loin together with the gravy to the sauce and keep it warm at a low temperature. Mix in the freshly chopped parsley just before serving.
3. As a side dish there is spaetzle. They are fried in a second pan, I like to use herb butter instead of butter, it gives the spaetzle a little more flavor.
4. The quantities given are sufficient for 2 - 3 servings. The dish also tastes very good with just one type of mushroom.