Pork Fillet with Mushroom Crust
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pork fillet (s)
- 3 tablespoon oil for frying
- 250 g mushrooms
- 1 egg (s)
- 20 g butter
- 2 tablespoon parsley, chopped
- 1 teaspoon horseradish (horseradish), freshly grated
- 1 tablespoon breadcrumbs
- 0.06 liters white wine
- liter ⅛ broth
- 2 tablespoon mascarpone or mascarino
- salt
- Pepper from the grinder
Print Recipe
Pin Recipe Instructions
- For the mushroom crust, clean the mushrooms, chop them finely and steam them in 2 tablespoons of heated oil until all of the liquid has evaporated. Remove from the heat and separate the egg.
- Mix the mushrooms with 20 g melted butter, the egg yolk, parsley, horseradish and breadcrumbs and season with salt and pepper. Beat egg whites until stiff and fold in.
- Cut the pork fillet into four equal pieces and press flat. Season with salt and pepper and fry in hot oil on both sides for 2 - 3 minutes. Place in a heat-proof dish. Spread the mushroom mixture on the fillets and smooth out.
- Bake the fillets in the preheated tube on the top shelf at 220 ° C for about 7 minutes.
- For the sauce, add the roasting residue with white wine and broth and reduce for about 5 minutes. Stir in the mascarpone or mascarino with the whisk and let the sauce cook for another minute. Then salt and pepper.
- Serve the pork fillets with the sauce, served with vegetables of your choice and possibly fried potatoes.
- Tip: You can also use pork schnitzel instead of pork tenderloin.
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