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Pork Loin with Forest Mushroom Cream Sauce, Spaetzle and Napkin Dumplings

5 from 6 votes
Total Time 32 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 11 kcal

Ingredients
 

  • 1 Sham loins - depending on how big / heavy
  • 100 g Porcini mushrooms fresh, if necessary also frozen, but not from glass or can
  • 100 g Chanterelles as above
  • 1 Onion
  • 2 Branches Rosemary
  • 1 bunch Fresh smooth parsley
  • 0,5 liter Meatsoup
  • 1 dice Gravy Maggi
  • 0,5 a cup Cream
  • If necessary some cornstarch or cold butter to thicken the sauce

Instructions
 

  • Low temperature cooking for the pork loin depending on weight - I have now specified 2 hours of cooking time. My loins were quite small so I took two. Sear the pork loin in the pan. Pepper, salt and with the herbs - rosemary and half of the parsley in cling film and then I wiggle aluminum foil and put in the oven (80 degrees - it was 2 hours for me).
  • Clean the chanterelles and porcini mushrooms (do not wash them !!!) and cut into bite-sized pieces (porcini mushrooms). Dice the onion. Fry the onions in a pan (I use seasoning oil) until they are colored - then add the mushrooms and toss them through. Deglaze with broth. Add cubes of gravy (can also be omitted) and bring to the boil briefly. Season the sweet and black pepper to taste, add the cream. if necessary tie a little (also works with a cold piece of butter). At the very end, add chopped parsley.
  • Serve the whole thing together with homemade spaetzle (you can buy spaetzle from Bürger) and napkin dumplings. At the request of my daughter it was here (my grandma said water sparrows). This means that the spaetzle are very large - put into the water with a teaspoon. Sep I put the recipe under Spaetzle basic recipe with the modifications I know from grandma. A nice salad with it - here in the picture it was cucumber and tomato salad.

Nutrition

Serving: 100gCalories: 11kcalCarbohydrates: 0.6gProtein: 0.6gFat: 0.7g
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Written by John Myers

Professional Chef with 25 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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