Pork Fillet in Mushroom Sauce

5 from 6 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 113 kcal



  • 500 g Mushrooms brown
  • 1 bunch Spring onions fresh
  • 5 piece Black garlic cloves
  • 500 ml. Dark veal stock
  • 500 ml. Red wine (dry, tart)
  • Pepper and salt
  • Ground ginger
  • 2 tablespoon Pear cabbage sweetened

for the sauce to round off

  • 1 tablespoon Balsamic Crema Fig-Date
  • 10 cl. Aachen Cathedral Liqueur

for frying

  • Butter


  • After paring well, the fillet is seared in butter on all sides (in an appropriately large roasting pan). While frying the spring onions (cut into rings) are added. If the meat is golden brown all around, it is properly seasoned. Add the garlic and after 5 minutes more searing time, deglaze with veal stock.
  • The mushrooms are cleaned and halved / quartered depending on their size. You will now take a seat next to the fillet and will be boiled down. If the stock is largely reduced, turn the heat down a little and add the red wine. Put the lid on and let it simmer for 10 minutes.
  • Now get the fillet out and wrap it twice in aluminum foil. Finish the resulting roast stock in the cauldron with the remaining ingredients for the sauce. Let it simmer for 5 minutes at the highest level. If the sauce does not have enough binding, then add a tablespoon of cornstarch (mixed with water). Season again to taste and put the fillet in slices so that it gets more heat.
  • Fill the preheated plates with the desired side dishes. Then put the meat with the mushrooms on top. Spread the sauce "generously" on the plate.


    Serving: 100gCalories: 113kcalCarbohydrates: 27gProtein: 0.6gFat: 0.3g
    Avatar photo

    Written by John Myers

    Professional Chef with 25 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.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe

    Wasabi Lime Cream Sauce

    Acorn Pig – St Louis Special Ribs