Pork tenderloin \"hunter's style\"

Name: Pork tenderloin \"hunter's style\"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 10 g dried mixed mushrooms; 500 g Mushrooms; 3 Onions; 600 g Pork tenderloin; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS oil, 250 g spaetzle; 1 collar Chives; 1/4 l clear soup; 2-3 TABLESPOONS dark sauce thickener; 2-3 TABLESPOONS ripened cream; 7-10 Tbsp coloured pepper, aluminium foil

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

10 g dried mixed mushrooms
500 g Mushrooms
3 Onions
600 g Pork tenderloin
7-10 Tbsp salt, white pepper
2 TABLESPOONS oil, 250 g spaetzle
1 collar Chives
1/4 l clear soup
2-3 TABLESPOONS dark sauce thickener
2-3 TABLESPOONS ripened cream
7-10 Tbsp coloured pepper, aluminium foil

Directions

1
Rinse dried mushrooms and soak in 150 ml warm water for about 1 hour
2
Clean, wash and slice the mushrooms. Peel, halve and slice the onions. If necessary, wash the meat, dab dry and season with salt and pepper
3
Heat the oil. Fry the meat for about 15 minutes while turning. Remove, wrap in aluminium foil and keep warm. Cook spaetzle in plenty of boiling salted water for 10-12 minutes. Wash and finely chop the chives
4
Sauté the onions in the frying fat. Add mushrooms and fry until golden brown. Season with salt and pepper. Deglaze with the soaked mushrooms and broth. Bring to the boil, thicken and simmer for about 3 minutes. Refine sauce with cream and season to taste. Drain spaetzle and mix with chives. Cut meat into slices. Arrange everything and sprinkle with coloured pepper if necessary. Broccoli tastes good with it