Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 600 g pork loin (s)
- 300 g mushrooms
- 1 onion (s)
- 100 ml white wine
- 125 ml meat stock
- 200 ml cream
- Clarified butter
- salt and pepper
- some parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- Clean the mushrooms and cut into thin slices. Peel the onion and cut into fine cubes.
- Cut the loin into approx. 3 cm thick slices and fry in about 2 tablespoons of hot clarified butter for 3 - 4 minutes on each side. Remove the meat, season with salt, pepper and set aside.
- Sauté the onion in the frying fat until translucent and add the mushrooms. Deglaze with white wine and bring to the boil briefly. Add the stock and cream and reduce the sauce to a creamy consistency.
- Put the meat in the sauce and let it steep for a few minutes over low heat. Sprinkle with fresh parsley and serve with spaetzle or fried potatoes.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below