Loin with fresh mushrooms

Ingredients for 2 servings:

• 500 g pork loin(s)
• 100 g porcini mushrooms
• 150 g chanterelles
• 3 m.-large mushrooms
• 1 cup of cream
• 1 tbsp crème fraîche with herbs
• 1 m.-sized onion(s)
• ½ cup white wine
• some oil for frying
• 1 tsp, heaped herbs, Italian
• 1 handful of fresh parsley
• salt and pepper
• ½ tsp paprika
• 150 ml vegetable stock
• 1 pack of spaetzle
• 25 g herb butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

a simple dish that is quick to prepare

First, cut the loin into approximately 1 cm thick slices, season with salt and pepper on both sides. Heat a little oil in a pan and sear the loins for about 1 minute on each side. Then place the loin in a baking dish and place in the oven at about 155 degrees Celsius. Turn off the oven after 10 minutes. Important: Do not preheat the oven, as otherwise the loin will dry out very quickly. I always place two rosemary sprigs on the meat. Now dice the onion, slice the mushrooms, and sauté them in the pan. Deglaze with wine and add the stock. Bring to a boil briefly, then add the cream, crème fraîche, herbs, and paprika. Season with salt and pepper. Now add the loin and its juices to the sauce and keep warm at a low heat. Just before serving, stir in the freshly chopped parsley. Spätzle is served as a side dish. These are fried in a second pan. I like to use herb butter instead of butter, which gives the spaetzle a bit more flavor. The quantities given are sufficient for 2-3 servings. The dish also tastes great with just one type of mushroom.