Pork tenderloin in mushroom cream

Name: Pork tenderloin in mushroom cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 large bunch of spring onions; 1 kg small mushrooms; 1.2 kg Pork tenderloin; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 heaped tbsp. flour; 500 g Whipped cream; 2-3 TEASPOONS Broth; 1⁄2 Federation Chives; 100 g f

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

A classic as we love it: Pork tenderloin in mushroom cream sauce! The whole family will love it. Served with potatoes, rice or baguette - the weekend is culinary saved.

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 large bunch of spring onions
1 kg small mushrooms
1.2 kg Pork tenderloin
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 heaped tbsp. flour
500 g Whipped cream
2-3 TEASPOONS Broth
1⁄2 Federation Chives
100 g f

Directions

1
Clean, wash and cut the spring onions into rings. Clean, wash and halve the mushrooms. Dab fillet dry and cut into 8-10 pieces.
2
Heat the oil in an ovenproof pan or roasting pan. Sauté the fillets in it for about 5 minutes. Season with salt and pepper and remove.
3
Fry the mushrooms in portions in hot frying fat for about 5 minutes. Season with salt and pepper. Dust with flour and sauté briefly. 1⁄2 Stir in l water, cream and stock, bring to the boil. Season sauce with salt and pepper.
4
Place the meat in the mushroom sauce. Spread spring onions on top. Cook in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 20-25 minutes.
5
Wash the chives and chop finely. Cut herb butter into slices. Melt on the fillets. Sprinkle chives over them. Delicious with baguette or new potatoes.