Pork Fillet with Chanterelles or Mushrooms

by Editorial Staff

Summary

Prep Time 20 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 400 g pork fillet (s)
  • 3 shallot (s), finely chopped
  • 250 g chanterelles or mushrooms, cleaned
  • 2 sprigs thyme
  • 3 tablespoon sour cream
  • 1 teaspoon vegetable stock, grained
  • 250 ml water, warm
  • 1 tablespoon parsley, freshly chopped
  • salt and pepper
  • sugar
  • Clarified butter
Pork Fillet with Chanterelles or Mushrooms
Pork Fillet with Chanterelles or Mushrooms

Instructions

  1. Season the pork fillet with salt and pepper. Fry in hot clarified butter with 1 sprig of thyme all around until golden brown. Then remove the thyme sprig. Put the pork fillet in a non-greased, fire-proof dish and add the second sprig of thyme.
  2. Cook in a warm oven at 90 ° C top / bottom heat for another 70 - 80 minutes. Important: Preheat the oven to 130 ° C and then switch back to 90 ° C. Check with an oven thermo that the temperature remains constant at 90 ° C. The meat is then very tender and roasted pink through and through. It doesn`t need to rest before slicing.
  3. Meanwhile, put the finely chopped shallots in the pan in which the pork tenderloin was seared and sauté with a pinch of sugar. Fry the chanterelles or mushrooms over high heat. Deglaze with a little water, stir in the sour cream and the granulated broth. Briefly reduce until creamy, season with salt and pepper, sprinkle with parsley and serve with the fillet.

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