45 min. total time
Ingredients for 4 portions
| 700 | g | Pork loin roast |
| 250 | g | Mushrooms |
| 2 | pcs | Onions (150-200 g) |
| 150 | g | Pickles |
| 4 | tbsp | Oil |
| 40 | g | Butter |
| 1 | tbsp | Tomato paste |
| 40 | ml | Brandy |
| 250 | ml | Whipping cream |
| 250 | ml | Beef brotd |
| 1 | pinch | Ground pepper |
| 1 | pinch | Salt |
| 2 | pinches | Mustard |
| 1 | tbsp | Chopped parsley as needed |
Preparation
- Remove tendons and fat from the pork loin roast with a sharp knife. Cut the meat into thin slices and season with pepper.
- Clean and slice the mushrooms, peel and finely chop the onion, and cut the pickles into small cubes.
- Heat oil in a pan and sear the pork slices over high heat, then remove from the pan and keep warm.
- Add butter to the pan drippings and melt. Add onions and mushrooms and sauté, then stir in the tomato paste and briefly roast before deglazing with brandy. Add pickle cubes and pour in beef broth and cream.
- Reduce the heat and simmer everything for about 5 minutes. Season with salt, pepper, and mustard, and add parsley as needed. Add the meat and toss briefly.
Nutrition score
654
47,68 g
44,10 g
7,09 g
45 min. total time | 40 min. preparation time | 5 min. cook & rest time
