Summary

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

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Instructions

1. 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.
2. 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.
3. Fresh baguette goes well with it.
4. If children eat too, simply replace the white wine with meat broth.