John Myers
Contents
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Ingredients
- 400 g Potatoes
- Salt
- 2 tbsp Oil
- 500 g Pork tenderloin
- 200 g Fresh mushrooms
- 200 g Oyster mushrooms
- 0,5 bunch Chives fresh
- 3 tbsp Oil
- Salt and pepper
- 1 tbsp Flour
- 250 ml Whipped cream
- 250 ml Vegetable broth
- 100 g Bacon slices
Instructions
- Wash the potatoes, cut in half and cut into small pieces. Line a baking sheet with parchment paper, distribute the oil and salt on it. Distribute the potato pieces with the cut edge facing down. In a preheated oven (electric stove: 200 ° C / fan oven : 175 ° C) cook for about 40 minutes.
- In the meantime, wash the pork tenderloin, pat dry and cut into fine slices. Heat the oil in a pan and fry the fillet slices on each side over high heat. Season with salt and pepper, remove.
- Clean the mushrooms and oyster mushrooms, cut in half and fry in the frying fat. Also season with salt and pepper. Dust with flour. Add the stock and cream while stirring, let simmer for 5 minutes. Add the fillet again. Season to taste with salt and pepper.
- Leave the bacon slices in a pan until crispy and cut into pieces. Spread pork fillet and mushroom ragout on plates, serve with baked potatoes, bacon and chives rolls.
Nutrition
Serving: 100gCalories: 192kcalCarbohydrates: 5.1gProtein: 7.2gFat: 16g
