Pork Loin in Creamy Chanterelle Sauce with Potato Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Clean the broccoli, blanch the florets and season with salt and nutmeg.
- 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.
- Tip: Also try HENGLEIN egg spaetzle or knöpfle with the pork loin.
- Per serving:
- kJ / kcal: 3199/764
- EW: 55.6 g
- F: 38.6 g
- KH: 48.5 g
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