40 min. total time
Ingredients for 4 portions
| 500 | g | Pork fillet |
| 1 | Tbsp | Parsley (chopped) |
| 4 | Tbsp | Organic rapeseed oil |
| 2 | Tbsp | Porcini mushroom powder |
| 100 | ml | Cream |
| 300 | ml | Vegetable brotd (clear) |
| 1 | Tbsp | Mild chili pepper |
| 2 | Pcs | Garlic cloves |
| 2 | Pcs | Shallots |
| 500 | g | Porcini mushrooms |
| 2 | Pinch | Salt |
| 2 | Pinch | Pepper |
Preparation
- Finely chop the shallots and garlic cloves and fry them with 2 tablespoons of oil in a pan. Finely chop the chili and add it. Now cut the cleaned porcini mushrooms into small pieces and fry them in the pan for two to three minutes. Deglaze with the broth and pour in the cream.
- Add the porcini powder and let it simmer for five minutes. The powder thickens the sauce. Season with parsley, salt, and pepper.
- While the sauce is cooking, heat the remaining oil in a second pan and fry the pork fillet, cut into medallions and seasoned with pepper, in the pan for a short time on both sides. Depending on the thickness of the medallions, this takes 3-4 minutes.
- Divide the sauce onto plates and arrange the medallions on top. Garnish with some chopped parsley.
Nutrition score
292
13,08 g
35,88 g
7,09 g
40 min. total time | 40 min. preparation time |
