Pork Loin in Creamy Chanterelle Sauce with Potato Noodles

Summary

Ingredients

• 1 packet HENGLEIN potato noodles (500 g)
• 1 onion (s)
• 300 g chanterelles or mushrooms
• 1 bunch parsley
• 600 g pork loin (s)
• 4 tablespoon clarified butter or vegetable oil
• Salt and pepper, freshly ground
• 100 ml white wine, drier
• 125 ml meat broth, or vegetable broth
• 200 ml cream

For the side dish:

• 500 g broccoli
• salt
• nutmeg

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Instructions

1. Peel the onion and chop finely. Clean the mushrooms and cut into slices. Wash the parsley, pluck the leaves and chop finely. Dab the meat and cut into pieces approx. 3 cm wide.
2. Heat 2 tablespoons clarified butter or vegetable oil in a pan. Put in the fillet slices and fry for 3 - 4 minutes on both sides. Salt and pepper, remove and set aside, covered.
3. Add the remaining clarified butter or vegetable oil to the pan and fry the onion cubes for 1 minute. Add the mushrooms and fry vigorously for approx. 5 minutes over high heat, stirring occasionally. Deglaze with white wine, allow to evaporate, add the stock and cream and bring to the boil. Reduce the sauce to a creamy consistency over high heat. Season savory with salt and pepper. Stir in the parsley.
4. Clean the broccoli, blanch the florets and season with salt and nutmeg.
5. Prepare the HENGLEIN potato noodles according to the instructions on the packet. Heat the fillet slices in the sauce for another 3 minutes. Serve the meat with sauce, spaetzle and broccoli and possibly serve with a green salad.
6. Tip: Also try HENGLEIN egg spaetzle or knöpfle with the pork loin.
7. Per serving:
8. kJ / kcal: 3199/764
9. EW: 55.6 g
10. F: 38.6 g
11. KH: 48.5 g