in Recipes

Pork loin in wine and mushroom cream

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Ingredients for 2 servings:

  • 600 g pork loin(s)
  • 300 g mushrooms
  • 1 onion(s)
  • 100 ml white wine
  • 125 ml meat broth
  • 200 ml cream
  • Clarified butter
  • salt and pepper
  • some parsley, finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Clean the mushrooms and thinly slice. Peel the onion and finely dice. Cut the loin into approximately 3 cm thick slices and fry in about 2 tablespoons of hot clarified butter for 3-4 minutes on each side. Remove the meat, season with salt and pepper, and set aside. Sauté the onion in the frying fat until translucent and add the mushrooms. Deglaze with white wine and bring to a boil briefly. Add the stock and cream and simmer until the sauce thickens. Add the meat to the sauce and simmer for a few minutes over low heat. Serve sprinkled with fresh parsley and served with spaetzle or fried potatoes.

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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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