Summary

Ingredients

• 1 large pork loin (approx. 550 g)
• 200 g mushrooms, brown, sliced
• 1 small onion (s), diced
• 2 cup stock (roast stock)
• 1 tablespoon., Leveled sauce powder (gravy)
• 2 tablespoon crème double (crème légère)
• 2 tablespoon herbs, mixed, dried
• salt
• clarified butter for frying
• some flour for dusting
• Sauce thickener, darker
• Paprika powder, noble sweet
• Garlic powder

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Instructions

1. Remove fat and tendons from the pork loin, then cut into finger-thick slices. Place them next to each other on a cutting board, season on both sides and dust with flour. Fry in not too little clarified butter in a coated pan for approx. 4-5 minutes on each side, until a light crust forms. The meat should remain relatively soft. Remove the pieces of meat and keep warm.
2. Now put the mushrooms and the onions in the pan and fry them for approx. 5 minutes. Add the gravy and the sauce powder. Mix everything well, bring to the boil and turn off the stove. Fold in the crème légère and season to taste. If the sauce is too thin, thicken it with more sauce thickener. Now add the meat again and fold in.
3. It goes well with ribbon noodles and a green salad.
4. Tip: Herbs in the Café de Paris style are best bought at the spice stalls at the weekly market - it is also known as a herb butter spice.