Pork tenderloin with cream
675 g (1 1/2 lb) pork tenderloin
Salt and pepper
30 ml (2 tbsp.) Butter
1 onion, chopped
250 ml (1 cup) sliced mushrooms
125 ml (1/2 cup) white wine
30 ml (2 tbsp.) Flour
180 ml (3/4 cup) cream 15%
Salt and pepper
30 ml (2 tbsp.) Butter
1 onion, chopped
250 ml (1 cup) sliced mushrooms
125 ml (1/2 cup) white wine
30 ml (2 tbsp.) Flour
180 ml (3/4 cup) cream 15%
Cut each fillet into four pieces, season and set aside.
In a skillet melt the butter, sear the pork about eight minutes on each side.
Add the onion and mushrooms, stir-fry two minutes. Deglaze with white wine. Cover and simmer 10 minutes.
Meanwhile, in a small bowl, mix the flour into the cream and set aside.
Remove the pork from pan, cut each into 4 or 5 slices. Arrange on individual plates and keep warm.
Pour the flour mixture and cream to skillet and stir until smooth bind. Cover the slices of fillets with cream sauce and serve.
In a skillet melt the butter, sear the pork about eight minutes on each side.
Add the onion and mushrooms, stir-fry two minutes. Deglaze with white wine. Cover and simmer 10 minutes.
Meanwhile, in a small bowl, mix the flour into the cream and set aside.
Remove the pork from pan, cut each into 4 or 5 slices. Arrange on individual plates and keep warm.
Pour the flour mixture and cream to skillet and stir until smooth bind. Cover the slices of fillets with cream sauce and serve.
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