Pork tenderloin with porcini mushroom cap, carrot puree and spaetzle

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Rinse porcini and soak in 300 ml of cold water. Peel, wash and cut carrots, parsley root and celery into pieces. Dab meat dry and season with salt and pepper.

2. 2

   Heat the oil in a large frying pan. Brown the meat in it all around. Place on a fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes.

3. 3

   Remove the crusts from the bread and crumble finely. Drain the porcini and collect the soaking water. Finely chop the mushrooms. Wash thyme, shake dry. Pluck the leaves from the stalks and chop them. Mix mushrooms, thyme, egg yolk and bread.

4. 4

   Season with salt and pepper. Spread on the pork fillets 10 minutes before the end of the cooking time. Peel and finely chop the onion. Heat butter in a pot. Fry vegetables and onion in it. Add 200 ml water and cook covered for about 15 minutes.

5. 5

   Place the pork fillets on a plate and cover with aluminium foil. Deglaze the frying pan with the mushroom water, pour through a sieve into a pot and bring to the boil. Add cream, bring to the boil and stir in sauce thickener.

6. 6

   Bring to the boil again and season to taste with salt and pepper. Puree the vegetables in water with a blender, season with salt and pepper. Cut meat into thicker slices. Arrange on plates with the puree and some sauce.

7. 7

   Remaining sauce extra is enough. Spätzle are delicious with it.

Nutrition Facts

KCAL
470 kcal

CARBS
16 g

FATS
26 g

PROTEINS
44 g