Summary

Ingredients

• 1 pork fillet (s), approx. 600 g
• 400 g mushrooms (kin oyster mushrooms)
• 2 shallot (s)
• 1 clove (s) garlic
• 100 ml white wine
• 100 ml beer
• 150 ml cream
• 100 g crème fraîche
• 2 teaspoons flour
• Clarified butter, alternatively an oil-butter mixture
• salt and pepper
• 1 small bunch chives
• 1 small bunch parsley

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Instructions

1. Finely chop the shallots and garlic and preheat the oven to 180 ° C. Cut the king oyster mushrooms into approx. 1 cm cubes.
2. Salt and pepper the pork tenderloin, heat a piece of clarified butter in the pan and fry the tenderloin all over over high heat. Take the pork tenderloin out of the pan, wrap it loosely in aluminum foil and place this package in the preheated oven. After 15 minutes it should be pale pink, depending on the thickness.
3. Add another piece of clarified butter to the pan in which the fillet was fried and sweat the shallots and garlic in it over medium heat. Now add the king oyster mushrooms and sear them for about 5 minutes, increase the heat a little and after the 5 minutes deglaze with the wine and beer and let everything boil down a little. Now add the cream, picking up about 1/4 of it and mix it with 2 teaspoons of flour. Season with salt and pepper, finely chop the parsley and chives and add. Mix everything together and now add the crème fraîche and the cream-flour mixture, this should give the sauce a nice consistency.
4. When the cooking time for the pork tenderloin is over, take it out of the oven and pour the leaked meat juice from the aluminum packet over the king oyster mushrooms and stir it in.
5. To serve, distribute the creamy king oyster mushrooms on the plate, cut the fillet into pieces approx. 2-3 cm thick and place on the oyster mushrooms.
6. Black bread dumplings are best as a side dish, but bread dumplings and spaetzle are also very good.