John Myers
Pork Loin in Creamy Mushroom Sauce
The perfect pork loin in creamy mushroom sauce recipe with a picture and simple step-by-step instructions.
- 3 Pork loin, each cut approx. 1 cm thick
- Salt pepper
- 1 Onion
- 75 ml Noilly Prat, dry vermouth
- 150 g Egerlinge, brown mushrooms
- 150 ml Meatsoup
- 100 ml Cream for cooking
- 1 tbsp Clarified butter
- 1 tsp, heaped Food starch
- Clean the Egerlinge (do not wash) and cut them into slices. Peel and finely dice the onion. Wash the loin and pat dry, season with salt.
- Heat the butter lard in a pan, fry the loin on both sides, remove and keep warm. Sweat the onion cubes in the frying fat and deglaze with Noilly Prat. Pour the meat stock, add the prepared mushrooms and bring to the boil. Place the meat on top and let it cook for about 15-20 minutes with the lid closed.
- Mix the cornstarch with a little water and thicken the sauce with it, pour in the cream and season with salt and pepper and serve the loin with sauce on plates.
- Almond broccoli, potato hash browns and mixed leaf salad go well with this.
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