filet de porc aux champignons - pork and mushrooms
(3 ratings)
This is a delightful French-Canadian specialty, and it's quite easy to prepare. The creamy mushroom sauce is wonderful over the pork tenderloin.
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(3 ratings)
yield
4 -6
prep time
10 Min
cook time
45 Min
method
Saute
Ingredients For filet de porc aux champignons - pork and mushrooms
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1 lbpork tenderloin
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1-2 clovegarlic, minced
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1 tsppaprika
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2 Tbspbutter
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1/2 tspmarjoram or savory
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1/2 ccream
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1 csliced mushrooms
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3 Tbspwhite wine
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1 tspsalt (or to taste)
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1/2 tspblack pepper (or to taste)
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2 Tbspflour
How To Make filet de porc aux champignons - pork and mushrooms
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1Rub the pork with the garlic, then sprinkle the paprika over the pork.
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2Melt the butter in a skillet over medium heat, and brown the pork. Add mushrooms to the skillet, and use a spatula to stir the mushrooms until they're coated with butter. Add the wine, salt, pepper and marjoram (or savory) to the skillet. Cover the skillet and gently simmer over medium-low heat for 40 minutes. After 40 minutes of cooking, remove pork to a platter; cover with foil to keep warm until ready to slice.
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3In a small bowl, stir the flour into the cream. Add the creamy mixture to the skillet, and cook until heated throughout, stirring constantly. Serve with the tenderloin.
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