in Recipes

Pork loin with Texicana salsa sauce

updated

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Ingredients for 4 servings:

  • 1 kg pork loin(s)
  • 1 bell pepper(s), red
  • 5 large mushrooms
  • 1 cup crème fraîche
  • 1 cup of cream
  • 1 bottle of chili sauce (Texicana Salsa Sauce)
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the pork loin into medallions and fry them in a pan with a little oil until crispy. Remove from the pan and keep warm in the oven. Slice the bell peppers and mushrooms and fry them in the oil. Combine the crème fraîche, cream, and Texicana salsa sauce and bring to a boil. Add the sautéed bell peppers and mushrooms to the sauce. Serve the meat with the sauce. Serve with a mixed salad, spaetzle, fries, or croquettes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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