Pork Fillet in Chanterelle Cream Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g pork fillet (s)
- 200 g chanterelles
- 1 onion (s)
- 4 stalks parsley
- 4 tablespoon oil
- 50 ml white wine
- 150 ml cream
- 1 teaspoon thyme, dried
- a bit salt
- some pepper
- some lemon juice
- 2 teaspoons sauce thickener, light
Print Recipe
Pin Recipe Instructions
- Clean the chanterelles. Peel and dice the onion. Rinse the parsley, shake dry and chop the leaves. Rinse the pork tenderloin, pat dry, cut into slices and lightly salt.
- Heat 2 tablespoons of oil in a pan and fry the meat slices on both sides until light brown. Then take it out. Fry the chanterelles with 2 tablespoons of oil in the frying set over high heat for about 1 minute. Add onion cubes, fry briefly over medium heat and deglaze with the white wine. Pour in the cream and bring to the boil. Season to taste with a little salt, pepper, lemon juice and dried thyme. Then bind the sauce with 1 to 2 teaspoons of light sauce thickener. Put the meat slices with the leaked juice in the sauce and heat them up. Sprinkle with the parsley.
- Fresh baguette goes well with it.
- If children eat too, simply replace the white wine with meat broth.
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