Mushroom ragout with pork tenderloin

Mushroom ragout with pork tenderloin

Champignons, shiitake, pleurotus mushrooms and diced bacon are the perfect accompaniment to serve alongside the succulent baked pork tenderloin. try also this pumpkin and almond cake recipe too.

Ingredients

Main course For 4 people

1 pork fillet

salt

black pepper

2 tablespoons of rapeseed oil

200 g of white mushrooms

100 g of shiitake

100 g of pleurotus mushrooms

60 g of diced bacon

1 clove of garlic

1 dl of vegetable broth

180 g of semi-fat cream for sauces

2 sprigs of thyme

Preparation: approx. 15 minutes

Cooking: approx. 20 minutes

Total time: 35 min

Freind's kitchen recipes, beef salad bowl recipe

How to proceed

Preheat the oven to 120 ° C. Season the meat with salt and pepper and brown it on each side in a pan greased with oil for 5 minutes. Transfer it to a baking tray and continue cooking in the oven for approx. 20 minutes, until it reaches an internal temperature of 60 ° C.

Clean the mushrooms and cut them into coarse pieces. Brown the bacon in a pan. Add the squeezed garlic, then the mushrooms and fry them for 2-3 minutes. Remove half of the mushrooms from the pan and keep them warm. Blend the mushrooms left in the pan with the broth. Add the cream and thyme leaves. Simmer the sauce over low heat for approx. 5 minutes. Season with salt and pepper. Cut the meat into thick slices and serve with the mushroom ragout. Sprinkle with the mushrooms set aside. Ideal with rice. You may be interested to read sago coconut cookies recipe/ chestnut cookies.

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