Pork Medallions with Fresh Chanterelles and Mushrooms
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large pork tenderloin (s)
- 500 g mushrooms, fresh
- 500 g chanterelles, fresh
- 1 onion (s) (vegetable onion)
- 2 cloves garlic
- 4 tablespoon oil
- Thyme, fresher
- Marjoram, fresher
- Salt and pepper nutmeg
- 100 g cream
- Paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- Wash and chop the mushrooms and chanterelles. Also cut the onion and the Knofi into small pieces.
- Cut the pork tenderloin into medallions and fry in a pan with oil. Remove the meat and fry the onion with Knofi in this stock. Add the mushrooms and let them stew. Season the mushroom vegetables with the spices and add the fresh herbs.
- Put the meat back to these mushroom vegetables and deglaze a little with cream.
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