Pork loin in mushroom cream with potato and carrot pancakes

Name: Pork loin in mushroom cream with potato and carrot pancakes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 300 g Mushrooms; 1 Onion; 800 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 stem(s) Thyme; 3-4 Tbsp Oil; 1 TEASPOON Flour; 250 g lactose-free whipped cream; 600 g Potatoes; 500 g Carrots; 1 Egg yolk (size M); 1 heaped tablespoon of cornflour; 7-10 Tbsp grated nutmeg

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

300 g Mushrooms
1 Onion
800 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 stem(s) Thyme
3-4 Tbsp Oil
1 TEASPOON Flour
250 g lactose-free whipped cream
600 g Potatoes
500 g Carrots
1 Egg yolk (size M)
1 heaped tablespoon of cornflour
7-10 Tbsp grated nutmeg

Directions

1
Clean the mushrooms, wash and halve them. Peel and finely chop the onion. Wash the meat, dab dry, halve if necessary. Season with salt and pepper. Wash the thyme, shake dry and chop the leaves coarsely
2
Heat 2 tablespoons of oil in a large coated frying pan. Fry the meat for about 2 minutes, turning it over, remove it and put it into an ovenproof dish. Fry the mushrooms in the oil for about 5 minutes, then add the onions and fry for another 1-2 minutes
3
Take out and add to the pork tenderloin. First dust the roasting tin with flour, then deglaze with cream while stirring. Add thyme and cook the meat loosely. Season with salt and pepper and pour over the pork tenderloin. Cook the pork tenderloin in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes
4
Peel, wash and grate potatoes and carrots. Mix potatoes, carrots, egg yolk and starch and season with salt, pepper and nutmeg. Heat 1-2 tablespoons of oil in a coated frying pan. Fry about 16 small Rösti in portions, turning them over for 5-7 minutes.