Tomato-chanterelle ragout with pork tenderloin

Name: Tomato-chanterelle ragout with pork tenderloin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250 g Chanterelles; 500 g small tomatoes; 4 Shallots; 1 collar Chives; 600 g Pork tenderloin; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 200 g Cremefine for cooking; 100 ml Vegetable broth

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250 g Chanterelles
500 g small tomatoes
4 Shallots
1 collar Chives
600 g Pork tenderloin
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
200 g Cremefine for cooking
100 ml Vegetable broth

Directions

1
Wash, clean and drain the mushrooms thoroughly. Wash and chop the tomatoes. Peel shallots and cut into rings. Wash the chives and cut into small rolls. Cut meat into strips.
2
Heat oil in a coated pan. Sauté the meat in it while turning. Season with salt and pepper and remove. Fry the mushrooms in the frying fat
3
Add tomatoes and shallots, fry briefly, season with salt, pepper and sugar. Deglaze with creme and stock, simmer for 2-3 minutes. Mix in meat and chives, except for a little bit for garnishing, season to taste. Sprinkle with remaining chives