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Pork Tenderloin with Fried Porcini Mushrooms and Pumpkin Puree

5 from 7 votes
Prep Time 1 hr
Total Time 1 hr
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

Pork tenderloin:

  • 200 g Pork tenderloin
  • Coarse sea salt from the mill
  • Colorful pepper from the mill
  • 2 tbsp Flour
  • 1 Egg
  • 1 tbsp Cream
  • 1 tbsp Grated Parmesan
  • 50 g Breadcrumbs
  • 6 tbsp Sunflower oil

Fried porcini mushrooms:

  • 275 g Small, fresh boletus
  • 1 tbsp Butter
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 0,5 tsp Ankerkraut mushroom pan *)

Pumpkin puree:

  • 375 g pulp ½ Hokkaido pumpkin
  • 1 tbsp Butter
  • 100 ml Cooking cream
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 0,25 tsp Pumpkin spice from ANKERKRAUT **)

Serve:

  • 2 piece Bread rolls
  • 2 Discs Lemon
  • 2 * ½ small tomatoes

Instructions
 

Pork tenderloin:

  • Clean and wash the pork fillet, pat dry with kitchen paper and cut into slices. Season the pork fillet slices on both sides with coarse sea salt from the mill and colored pepper from the mill. Beat the egg and whisk with cream (1 tbsp) and grated Parmesan (1 tbsp). Turn the pork fillet slices in flour, pull through the egg mixture and turn in breadcrumbs. Heat sunflower oil (6 tbsp) in a pan, fry the breaded pork fillet slices on both sides until golden-brown and remove. Fry the rest of the breaded eggs in the pan, cut in half and roll up. Keep both warm in the oven at 50 ° C until serving.

Fried porcini mushrooms:

  • Clean / brush the porcini mushrooms and cut into slices. Put butter (1 tbsp) in the pork tenderloin pan, fry the porcini mushroom slices on both sides and add 2 big pinches), colored pepper from the mill (2 big pinches) and mushroom pan *) from Season anchoring herb (½ teaspoon).

Pumpkin puree:

  • Clean the pumpkin, cut in half, peel and dice the pulp. Heat the butter (1 tbsp) in a small saucepan, fry the pumpkin cubes in it for about 5 minutes while stirring, deglaze with the cooking cream (100 ml) and simmer with the lid on for about 15 minutes. Stir it from time to time so that it doesn't burn. Season with coarse sea salt from the M (2 big pinches), colored pepper from the mill (2 big pinches) and pumpkin spice **) from ANKERKRAUT (¼ teaspoon). Work / pound through well with the potato masher to a puree.

ANKERKRAUT spices:

  • *) Composition of ANKERKRAUT mushroom pan: Sea salt, tomato chips (tomato, corn starch), garlic, sweet paprika, **) Composition of pumpkin spice from ANKERKRAUT: Sea salt, coconut blossom sugar, curry powder, black pepper, dried carrots, nutmeg and Ca-yenne pepper .

Serve:

  • Serve the pork tenderloin with fried porcini mushrooms and pumpkin puree, each garnished with a lemon wedge, half a small tomato and a bread roll.
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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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