John Myers
Contents
show
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 100gCalories: 128kcalCarbohydrates: 0.2gProtein: 0.3gFat: 14.3g
