Pork tenderloin in morel cream

Name: Pork tenderloin in morel cream
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 pack of (10 g) dried pointed morels; 250 g Shallots; 2 medium-sized carrots; 600 g Pork tenderloin; 2 TABLESPOONS clarified butter; 7-10 Tbsp salt and pepper; 200 ml dry white wine; 1 TEASPOON clear soup; 150–200 g Whipped cream; 3-4 Tbsp sauce thickener; 1/2 bunch/pot of chervil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 pack of (10 g) dried pointed morels
250 g Shallots
2 medium-sized carrots
600 g Pork tenderloin
2 TABLESPOONS clarified butter
7-10 Tbsp salt and pepper
200 ml dry white wine
1 TEASPOON clear soup
150–200 g Whipped cream
3-4 Tbsp sauce thickener
1/2 bunch/pot of chervil

Directions

1
Wash morels well and soak them in 1/4 l lukewarm water for about 1 hour. Boil shallots in water, quench and peel. Peel, wash and chop the carrots. Dab meat dry and cut into slices.
2
Pour the morels into a sieve lined with kitchen paper and collect the soaking water. Wash the morels.
3
Fry the meat in hot clarified butter in portions while turning. Season with salt and pepper and remove. Sauté shallots and carrots in hot frying fat. Add morels, mushroom water, wine, a good 1/8 l water and stock.
4
Bring to the boil, cover and cook over medium heat for about 15 minutes.
5
Add cream, bring to the boil. Thicken with sauce thickener. Heat meat in the sauce. Season to taste with salt and pepper. Wash and pluck the chervil and sprinkle over it. Wide ribbon noodles taste good with it.
6
Drink tip: cool white wine, e.g. a Pinot Gris.