Pork tenderloin hunter's style

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Rinse dried mushrooms and soak in 150 ml warm water for about 1 hour. Clean mushrooms, wash if necessary and cut into slices. Peel, halve and slice the onions. Wash meat if necessary, dab dry. Heat the oil in a pan and fry the fillet for 12-15 minutes, turning. Remove, wrap in aluminium foil and keep warm.

2. 2

   Then season with salt and pepper. Cook the spaetzle in plenty of boiling salted water for 10-12 minutes. Wash and finely chop the chives. In the meantime, drain the soaked mushrooms and collect the liquid. Finely chop the mushrooms. Sauté onions in frying fat. Add mushrooms and fry until golden brown. Season with salt and pepper. Add mixed mushrooms. Deglaze with broth and the mushroom water. Bring to the boil, add sauce thickener and simmer for about 3 minutes while stirring.

3. 3

   Add mushrooms and fry until golden brown. Season with salt and pepper. Add mixed mushrooms. Deglaze with broth and the mushroom water. Bring to the boil, add sauce thickener and simmer for about 3 minutes while stirring. Refine sauce with sour cream. Season with salt and pepper. Drain the spaetzle and mix with the chives. Cut the meat into slices. Arrange everything and serve sprinkled with coloured pepper if necessary. Broccoli tastes good with it

4. 4

   Refine sauce with sour cream. Season with salt and pepper. Drain the spaetzle and mix with the chives. Cut the meat into slices. Arrange everything and serve sprinkled with coloured pepper if necessary. Broccoli tastes good with it

Nutrition Facts

KCAL
330 kcal

CARBS
20 g

FATS
11 g

PROTEINS
36 g