Tenderloin shredded in mushroom cream

Name: Tenderloin shredded in mushroom cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g small mushrooms; 2 medium-sized onions; 600 g Pork tenderloin; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 200 g Whipped cream; 1-2 TEASPOONS clear soup; 3-4 Tbsp sauce thickener; 3-4 Tbsp Noilly Prat (French wine aperitif); 1/2 potty Chervil or 1/2 bunch of parsley

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g small mushrooms
2 medium-sized onions
600 g Pork tenderloin
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
200 g Whipped cream
1-2 TEASPOONS clear soup
3-4 Tbsp sauce thickener
3-4 Tbsp Noilly Prat (French wine aperitif)
1/2 potty Chervil or 1/2 bunch of parsley

Directions

1
Clean, wash and possibly halve the mushrooms. Peel and finely dice the onions. Wash the meat, dab dry and cut into thin slices
2
Fry the meat in hot oil in portions. Season with salt and pepper and remove. Fry the mushrooms in hot frying fat for about 5 minutes, season. Fry onions briefly. Add meat again. Stir in 3/8 l water, cream and stock. Bring to the boil and thicken slightly with sauce thickener. Season to taste with salt, pepper and Noilly Prat
3
Wash the chervil and, except for something to garnish, pluck it. Sprinkle over the shredded chervil. Arrange everything and garnish with the rest of the chervil. Serve with ribbon noodles and a green salad
4
Drink: cool white wine spritzer