Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Bake the fillets in the preheated tube on the top shelf at 220 ° C for about 7 minutes.
5. 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.
6. Serve the pork fillets with the sauce, served with vegetables of your choice and possibly fried potatoes.
7. Tip: You can also use pork schnitzel instead of pork tenderloin.