John Myers
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Pork Fillet with Mushroom Farce, Knöpfle, Mixed Mushroom Pan and Something Green
The perfect pork fillet with mushroom farce, knöpfle, mixed mushroom pan and something green recipe with a picture and simple step-by-step instructions.
Knöpfle:
- 400 g Spaetzle flour
- 4 Pc. Eggs
- 200 ml Water
- Salt
Pork tenderloin:
- 1 Pc. Pork tenderloin
- 30 g Dried porcini mushrooms
- Salt
- Pepper
- Thyme
- Rosemary
- 1 tbsp Oil
Sugar snap:
- 400 g Sugar snap
- 2 tbsp Oil
- Garlic
- Powdered sugar
- Salt
- Soy sauce
Mixed mushroom pan:
- 200 g Boletus
- 200 g Chanterelles
- 2 Pc. Onions
- 350 ml Cream
- 2 tbsp Butter
- Flour
- 125 ml White wine
- Salt
- Pepper
- Broth
- Parsley
Knöpfle:
- Whisk the flour and eggs together and gradually add enough water to form a dough that can be pulled.
- Bring the water to a boil and rub the dough into the water with a knife. Wait until the buttons float on top and use a slotted spoon to add cold water to a bowl. Pouring off. Process the spaetzle immediately or refrigerate it.
Pork tenderloin:
- Briefly fry the meat in a hot pan (1 minute on each side). Puree the porcini mushrooms with the spices and 1 tablespoon of oil. Put the farce on top of the pork fillet and place in a roasting bag. Bake in the oven for about 20 minutes at 180 degrees, then it is still tender pink.
Sugar snap:
- Wash and clean the sugar snap peas. Fry in 2 tablespoons of oil. Season with garlic, powdered sugar, salt and a little soy sauce. Fry in 5 minutes.
Mixed mushroom pan:
- Heat the butter, add the cleaned mushrooms and chopped onions and fry. Dust with a little flour and deglaze with wine. Add the cream. Season and simmer for at least 45 minutes. Fold in chopped parsley before serving.
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