Pork Loin in Wine and Mushroom Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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.
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