Pork Fillet with Mushroom Cream Sauce and Grana Padano Crust
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 m-sized pork fillet (s) (500 g)
- 0.5 ½ vegetable onion (s)
- 250 g mushrooms, fresh
- 1 cup cream (200 g)
- 300 ml vegetable stock
- 2 tablespoon mustard
- 3 clove (s) garlic
- Use 2 tablespoon, heaped herbs, approx
- 150 g Grana Padano
- 60 g butter
- 2 tablespoon wheat flour
- 1 teaspoon curry powder
- Salt and pepper, black
- paprika powder
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into approx. 3 cm thick slices and dice the onion. Heat a pan and melt some of the butter in it. First put the pork tenderloin and then the onions in the pan. Turn the pork tenderloin once to the desired brownness.
- Heat a second pan and melt the remaining butter. Clean the mushrooms, cut them into slices, put them in the pan, fry them and season with a little salt, pepper and paprika powder to taste. Turn the mushrooms every now and then.
- Take the pork tenderloin out of the pan and place in a baking dish. Dust the brew with the curry powder and stir with a whisk. Put the beaker of cream, vegetable stock and mustard in the pan, squeeze in the garlic cloves and bring to the boil. Season the sauce with a little salt, pepper and paprika powder and - also for the look - refine with kitchen herbs. Add about 1/5 of the Grana Padano cheese to the sauce and bring it to the boil again.
- Dust the mushrooms with the wheat flour and roast them again. Then add the mushrooms to the sauce. Pour the entire sauce with the mushrooms into the baking dish over the meat. Sprinkle the pork tenderloin with the rest of the cheese. Bake the meat at 180 ° C for about 10 - 15 minutes until golden brown.
- For example, spaetzle or rice go well with it.
- Notes: If you have fresh vegetable broth, please use instant, if necessary. As a kitchen herb, I like to use the 8 herbs mixture from the freezer.
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