Pork fillet and mushroom ragout with baked potatoes

Name: Pork fillet and mushroom ragout with baked potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 800 g medium-sized potatoes; 7-10 Tbsp Salt; 350 g Pork tenderloin; 400 g Mushrooms; 1 small bunch of chives (+ one blossom); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 250 ml Vegetable broth (instant); 250 g Whipped cream; 40 g Breakfast bacon in slices

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

800 g medium-sized potatoes
7-10 Tbsp Salt
350 g Pork tenderloin
400 g Mushrooms
1 small bunch of chives (+ one blossom)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Flour
250 ml Vegetable broth (instant)
250 g Whipped cream
40 g Breakfast bacon in slices

Directions

1
Wash and halve the potatoes. Put them on a baking tray with the cut edge facing upwards, season with salt. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. In the meantime, wash the pork tenderloin, dab dry and cut into fine slices. Clean, wash and halve the mushrooms.
2
Wash the chives, cut into small rolls, pluck the blossom. Heat oil. Fry the fillet slices on each side at high heat. Season with salt and pepper, take out. Sauté the mushrooms in the frying fat. Also season with salt and pepper. Dust with flour. Add stock and cream while stirring, let simmer for 5 minutes. Add fillet again. Season everything with salt and pepper and sprinkle with chives.
3
Also season with salt and pepper. Dust with flour. Add stock and cream while stirring, let simmer for 5 minutes. Add fillet again. Season everything with salt and pepper and sprinkle with chives. Cut bacon into pieces and leave it crispy. Swivel potato halves in the bacon fat and serve with the ragout