30 min. total time
Ingredients for 3 portions
| 600 | g | Pork loin roast |
| 1 | Pinch | Salt |
| 1 | Tbsp | Cranberry compote |
| 1 | Tsp | Game spice |
| 200 | ml | Soup |
| 120 | g | Cream cheese |
| 0.5 | Clove | Onion |
| 5 | Pcs | Mushroom |
| 1 | Pcs | Leek (10 cm) |
| 100 | g | Bacon cubes |
| 2 | Tbsp | Oil |
| 1 | Pinch | Pepper |
Preparation
- First, cut the washed and cleaned pork loin roast into 1.5 cm wide pieces, then season with salt and pepper.
- Heat the oil in a pan and brown the pork loin on both sides. Remove from the pan and keep warm.
- Cut the cleaned leeks into fine rings, peel and dice the onion, and clean and slice the mushrooms.
- Add the bacon cubes, leeks, onion, and mushrooms to the pan drippings and roast everything well. Pour in the broth and let it simmer for a while.
- Stir in the cream cheese and season with wild seasoning and lingonberry compote. Add the meat pieces to the sauce and let everything simmer together.
Nutrition score
619
40,22 g
66,20 g
3,96 g
30 min. total time | 30 min. preparation time |
