Pork Tenderloin with Mustard – Mushrooms
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g mushrooms
- 1 large onion (s)
- 2 tablespoon butter
- 2 tablespoon wine, white
- 1 tablespoon crème fraîche
- 1 egg yolk
- 1 teaspoon mustard, hotter
- 200 g pork fillet (s)
- 1 teaspoon tarragon, dried
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash and cut the mushrooms. Dice the onions and fry them in the butter with the mushrooms. Pour in white wine, season with salt, and let simmer in a closed saucepan for 10 minutes.
- Mix the creme fraiche with the egg yolk and mustard, season with salt and pepper.
- Cut pork fillet into medallions, fry in hot fat for a good 2 minutes on each side, season with salt and pepper.
- Mix the mustard cream with the braised mushrooms and season with tarragon, salt and pepper.
- Cover meat with sauce and serve.
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