John Myers
Ingredients for 2 servings:
- 400 g pork loin(s)
- 400 g mushrooms
- 400 g leek
- 1 onion(s)
- 250 ml white wine (e.g. Blanchet)
- 250 ml beef broth, instant
- 100 ml cream
- salt and pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
with pork loin, mushrooms and leeks
Clean the mushrooms and quarter or eighth them, depending on their size. Clean the leek and slice into rings, finely chop the onion. Slice the loin and season with salt and pepper. Brown the loin, remove from the pan, and keep warm in the oven at around 70°C. Briefly sauté the onion in the same pan, then add the mushrooms and fry until the onions and mushrooms are browned. Season with salt and pepper, add the leek, and sauté briefly. Pour in 250 ml of white wine and bring to a boil briefly, then add the stock and bring to a boil. Simmer for around 15 minutes, add the cream, season to taste, and season again with salt and pepper if desired. Thicken the mixture slightly, if desired, then add the loin to the sauce and let it simmer briefly. Rice goes well as a side dish.
Facebook Comments