John Myers
Contents
show
Ingredients
- 500 g Pork tenderloin
- 1 glass Forest mushrooms .... mixed mushrooms
- 1 can Mushrooms
- 1 bottle Cream for cooking ..... Cremfine
- 1 packet Forest mushroom soup ...... just a bag for once
- 150 g Grated Emmental
- To
- 150 g Tagliatelle
- Salt and pepper
Instructions
- Wash the fillet and pat dry, season all around with salt and pepper and fry in a pan with a little fat on all sides, pour a little water and boil gently for 15 minutes, then add the mushrooms then add the cream, stir in the forest mushroom cream soup and bring to the boil briefly Now remove the fillet and cut into 1cm thick slices and put the mushroom sauce over it, sprinkle with cheese, sprinkle with aluminum foil in the oven for 25 minutes at 150 degrees, then remove the aluminum foil and bake for 10 minutes at 200 degrees until crispy brown I served buttered parsley - ribbon noodles.
Nutrition
Serving: 100gCalories: 239kcalCarbohydrates: 13.9gProtein: 20.8gFat: 11.1g
