in Recipes

Pork loin in chanterelle and game cream sauce

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Ingredients for 3 servings:

  • 500 g pork loin(s)
  • 1 tbsp palm fat
  • 1 tbsp butter
  • 1 onion(s)
  • 1 can of chanterelles (300 g)
  • 1 jar Game stock (400 ml)
  • 2 packs of sauce powder (game sauce)
  • 5 tbsp cream
  • 2 tbsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the loin into steaks and season with pepper and salt. Fry on both sides in palm oil until cooked through, remove from the pan and keep warm in a preheated oven at 80°C. Add butter to the pan and fry the onion until translucent. Add the drained chanterelles and fry briefly. Deglaze with the game stock and stir in the sauce mix with a whisk. Bring everything to a boil briefly, then add the cream and season with balsamic vinegar or white wine. If the sauce is too thick, you can thin it with the water drained from the chanterelles. Buttered spaetzle and lamb’s lettuce go well as a side dish.

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Written by John Myers

Professional Chef with 29 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.

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